Cream Of Spinach Soup With Bacon Recipes

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CREAM OF SPINACH SOUP WITH CRUSHED BACON CHIPS



Cream of Spinach Soup With Crushed Bacon Chips image

The basis of any good soup is in the stock that makes it. However, there are constraints in the current kitchen at the café and so, some recipes have to be modified to make things easier to prepare.

Provided by KaffirLime

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 medium onion, skinned and chopped
2 bunches spinach, cleaned and chopped
1/2 cup plain flour
3 cups chicken stock (use the standard pack)
1 1/2 cups milk
salt & freshly ground black pepper

Steps:

  • Melt butter in the saucepan, add onion and sauté gently for 10mins, until soft, but not coloured.
  • Add the spinach to the onion, cover with a lid and cook gently for 4 minutes.
  • Add flour and stir gently for 1 - 2 minutes.
  • Remove from heat and gently stir in stock and milk. Bring to a boil, stirring constantly then simmer for 3 minutes Season to taste.
  • Puree soup in a blender or food processor till smooth and return to pot. Bring it to a boil again. Taste and add seasoning as desired.
  • Serve hot.
  • Bacon: chop up 250g of bacon and fry in a non-stick pan without oil till crisp. Remove bacon bits from pan and drain on paper towels. Reserve oil and add into the soup for added smokey flavour.

Nutrition Facts : Calories 434.3, Fat 29.4, SaturatedFat 17.4, Cholesterol 79.2, Sodium 601.1, Carbohydrate 31.5, Fiber 4.5, Sugar 4.8, Protein 14.5

CREAM OF SPINACH SOUP WITH BACON



CREAM OF SPINACH SOUP WITH BACON image

Categories     Soup/Stew     Vegetable

Yield 4

Number Of Ingredients 15

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or other stock
Small grating of nutmeg
Salt and white pepper
1 cup heavy or light cream, half-and-half or milk
*couple strips of bacon and some of the oil
*cayenne
*lemon juice
*crushed garlic
*bit of extra bouillon
*little bit of fresh basil
*for thicker soup, add a bit of fine flour
sources:
http://bitten.blogs.nytimes.com/2009/05/11/featured-recipe-cream-of-spinach-soup/

Steps:

  • * 1. Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes. * 2. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve. *3 save some spinach for the end and add some nice small peices for added effect.

CREAMED SPINACH WITH BACON



Creamed Spinach with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 slices chopped bacon in a saucepan until crisp. Remove; discard all but 2 tablespoons drippings. Add 1 chopped small onion and 1 minced garlic clove,; cook 3 minutes. Sprinkle in 1 tablespoon flour; cook, stirring, 1 minute. Whisk in 1 1/2 cups milk,; season with salt and nutmeg,. Cook until thickened, 4 minutes. Stir in 1/2 cup shredded gruyere,, 1 pound thawed frozen chopped spinach, (squeezed dry) and the bacon. Cook 2 minutes.

QUICK AND EASY CREAMED BACON SPINACH



Quick and Easy Creamed Bacon Spinach image

It is a mouth-watering, creamy, and rich side dish and tastes wonderful with chicken and fresh rolls.

Provided by mommy_of_six

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 6

Number Of Ingredients 10

2 ⅔ tablespoons butter
1 ½ large white onions, finely chopped
6 slices bacon, cut into 1 inch pieces
2 cloves garlic, minced
½ cup all-purpose flour
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 ½ cups milk
3 (10 ounce) packages frozen chopped spinach - thawed, drained, and squeezed dry
½ cup half-and-half

Steps:

  • Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
  • Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
  • Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
  • Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 23.6 g, Cholesterol 48.2 mg, Fat 23 g, Fiber 5.1 g, Protein 14 g, SaturatedFat 10.3 g, Sodium 1007.9 mg, Sugar 7.3 g

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Provided by Joyce Marciszewski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

Steps:

  • In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
  • Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g

CREAMY BACON MUSHROOM SOUP



Creamy Bacon Mushroom Soup image

I've always enjoyed cooking and recently created this rich soup. It's always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. -Nathan Mercer Inman, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

10 bacon strips, diced
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 garlic cloves, minced
1 quart heavy whipping cream
1 can (14-1/2 ounces) chicken broth
1-1/4 cups shredded Swiss cheese
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cold water

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

Nutrition Facts :

CREAMED SPINACH AND BACON



Creamed Spinach and Bacon image

Make and share this Creamed Spinach and Bacon recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen chopped spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry's Seasoned Salt (To taste)
1/2 teaspoon fresh ground black pepper (to taste)
16 fluid ounces milk

Steps:

  • Drain the spinach well and squeeze out excess moisture with your hands; chop finely and set aside.
  • Fry the bacon in heavy skillet until crisp; remove, drain and chop.
  • Sauté the onion and garlic in the bacon drippings; add flour, Seasoned Salt and pepper and blend thoroughly.
  • Slowly add the milk, stirring constantly until thickened.
  • Add the spinach and bacon; heat through and serve.

Nutrition Facts : Calories 250.4, Fat 15.8, SaturatedFat 6.6, Cholesterol 32.5, Sodium 354.6, Carbohydrate 17.4, Fiber 4.8, Sugar 2, Protein 12.9

CREAMED SPINACH WITH BACON



Creamed Spinach with Bacon image

My twins wouldn't eat anything that even resembled a vegetable, but they ate seconds and sometimes thirds of this fabulous spinach. I received the recipe from a friend several years ago, and it's been part of my Thanksgiving menu ever since. I usually double or triple the recipe. My children aren't the only ones who want extra servings!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, finely chopped
4 green onions, finely chopped
4 bacon strips, diced
2 tablespoons plus 2 teaspoons butter
1 garlic clove, minced
1/2 cup all-purpose flour
1-1/4 teaspoons salt
1/4 teaspoon pepper
2-1/2 cups milk
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream

Steps:

  • In a large skillet, cook the onions and bacon in butter over medium heat until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and cream; cook 3-5 minutes longer or until heated through.

Nutrition Facts : Calories 288 calories, Fat 18g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 812mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.

CREAMED SPINACH WITH BACON



Creamed Spinach with Bacon image

This delicious recipe is courtesy of Michael Lomonaco.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

4 ounces sliced bacon
4 to 6 cups fresh spinach leaves, washed well and drained
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup heavy cream, heated
Fine sea salt and freshly ground black pepper
Freshly grated nutmeg

Steps:

  • Heat a nonstick skillet over low heat. Add bacon and cook until crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; reserve bacon fat. When bacon has cooled, crumble and set aside.
  • Fill a large saucepan with 2 inches of water. Fit with a steamer basket. Bring to a boil over medium-high heat, then reduce to a simmer. Add spinach to steamer basket, cover, and steam until wilted, about 2 minutes. Transfer spinach to a colander set over a large bowl to drain, reserving drained water; let cool slightly.
  • Place butter and 2 tablespoons reserved bacon fat in a heavy-bottomed saucepan. Heat over medium-high heat until melted and beginning to bubble. Whisk in flour, and cook, whisking, until well combined, 2 to 3 minutes. Whisk in cream and bring to a boil over high heat. Reduce heat and let simmer until thickened, 2 to 3 minutes.
  • Add spinach and cook, stirring occasionally, 5 minutes. Add some of the reserved spinach water if mixture seems too thick. Season with salt, pepper, and nutmeg; stir in bacon. Transfer creamed spinach to a serving bowl; serve immediately.

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

Steps:

  • Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

CREAMY LENTIL & SPINACH SOUP WITH BACON



Creamy lentil & spinach soup with bacon image

A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

2 tbsp olive oil , plus extra for frying
2 onions , finely chopped
2 carrots , finely chopped
2 celery sticks, finely chopped
140g green lentil
1 ½l weak vegetable stock
200g bag baby spinach
4 tbsp double cream , plus a drizzle to serve
6 rashers smoked streaky bacon

Steps:

  • Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
  • Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
  • Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.

Nutrition Facts : Calories 479 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium

SPINACH CREAM SOUP



Spinach Cream Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

5 tablespoons unsalted butter
1 medium onion, peeled and cut into small dice (about 1 cup)
1/4 cup plus 1 tablespoon all-purpose flour
4 cups homemade or low-sodium canned chicken stock
2 pounds fresh spinach
Coarse salt
1/2 cup heavy cream (optional)
1 tablespoon extra-virgin olive oil
1/3 cup 1/4-inch cubes French bread

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
  • Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
  • Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
  • Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
  • Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
  • Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
  • Serve soup garnished with croutons.

CREAMY SPINACH AND BACON SALAD



Creamy Spinach and Bacon Salad image

Categories     Salad     Leafy Green     Pork     Appetizer     Side     Quick & Easy     Oscars     Bacon     Spinach     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as a first course

Number Of Ingredients 8

4 bacon slices
1 small garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon brown or white sugar
1/2 pound baby spinach
1/4 cup coarsely grated Parmesan (1 ounce)

Steps:

  • Cook bacon until crisp and drain on paper towels.
  • While bacon is cooking, mince garlic and mash to a paste with a pinch salt. Whisk together oil, sour cream, lemon juice, sugar, and garlic paste in a large bowl and season with salt and pepper. Add spinach and crumble bacon over it. Toss with cheese and dressing.

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From pinterest.ca


CREAMED SPINACH WITH BACON • BREAD BOOZE BACON
Simmer for 10-15 minutes, stirring often. STEP 3 Melt 1/4 cup of butter in a large pot over medium-high heat. Add the spinach and cover the pot. Cook until the spinach is wilted, stirring occasionally. (See recipe tips below if using a skillet.) STEP 3 Add the spinach to …
From breadboozebacon.com


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