Romanspinachsoup Recipes

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SPINACH SOUP



Spinach Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

SPINACH SOUP



Spinach soup image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire - Food writer

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 9

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

  • Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
  • Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
  • Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
  • Stir in the crème fraîche. Reheat and serve.

Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium

ROMAN EGG DROP SOUP



Roman Egg Drop Soup image

Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make "i straccetti," or savory, eggy little rags.

Provided by David Tanis

Categories     dinner, easy, quick, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

12 cups homemade chicken broth
Salt
6 large eggs
Nutmeg, for grating
Zest of 1 lemon, grated
Freshly ground black pepper
Parmesan for grating
2 to 3 tablespoons chopped Italian parsley

Steps:

  • In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
  • Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
  • Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
  • Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.

ROMAN SPINACH SOUP



Roman Spinach Soup image

An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes.

Provided by PaulaG

Categories     European

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups reduced-sodium chicken broth
1 cup egg substitute
1/4 cup minced fresh basil
3 tablespoons freshly grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
8 cups fresh spinach, washed,stems removed,and coarsley chopped
lemon slice (to garnish)
parsley sprig (to garnish)

Steps:

  • In a 4-qt saucepan, over medium heat, bring broth to a boil.
  • Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
  • Set aside.
  • Add spinach to broth and simmer 1 minute.
  • Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
  • Simmer 2 to 3 minutes or until egg is cooked.
  • Garnish with lemon slices and parsley.
  • Note: Soup may look curdled.

Nutrition Facts : Calories 59.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 1.6, Sodium 166.4, Carbohydrate 4.3, Fiber 0.7, Sugar 1.1, Protein 8.3

LITTLEMAFIA'S ROMANIAN BEEF SOUR SOUP



Littlemafia's Romanian Beef Sour Soup image

Lovage is the secret to a good Romanian sour soup. Celery leaves are an OK substitution but it's not exactly the same thing. I grow my own lovage leaves in a flower pot. If sauerkraut juice is not available season the soup with lemon juice and make up the amount with water. Traditionally, borsh is added to make the soup sour,which is fermented wheat bran. Cooking time depends on how quick the meat is boiling.

Provided by littlemafia

Categories     European

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

500 g beef
1 -2 onion
2 carrots
1 leek
1 parsnip
1 parsley root
1/2 celery root
2 potatoes
2 tomatoes
1 -2 tablespoon tomato paste
2 liters water
salt
fresh parsley leaves
lovage, leaves
500 ml sauerkraut juice
vermicelli

Steps:

  • Bring to boil the beef cut into medium sized pieces together with water and salt.
  • Remove the scum several times, then add some salt.
  • Clean and chop or grate the veggies and add them to the soup.
  • Later add the tomatoes . Let it boil for another 10 - 15 minute.
  • Separately boil the pickled cabbage juice then add it to beef soup.
  • Add the noodles.
  • Boil the sour soup for another few minutes, add the tomato paste, put salt and lemon juice to taste.
  • When is cooked, add parsley and lovage leaves.

Nutrition Facts : Calories 159.6, Fat 10, SaturatedFat 4.1, Cholesterol 13.6, Sodium 45, Carbohydrate 15.2, Fiber 2.5, Sugar 3.2, Protein 3

COLD SPINACH SOUP



Cold Spinach Soup image

Provided by Florence Fabricant

Categories     easy, soups and stews, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons cooking oil
1/2 cup chopped onion
1 1/2 pounds fresh spinach, rinsed well and finely chopped
1/2 cup chopped fresh basil
3 cups chicken stock, thoroughly degreased 1 cup half and half
1/2 cup plain yogurt, well stirred
Salt and freshly ground white pepper
Some basil leaves for decoration

Steps:

  • Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
  • Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
  • Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
  • Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 959 milligrams, Sugar 11 grams, TransFat 0 grams

FRESH SPINACH SOUP



Fresh Spinach Soup image

Make and share this Fresh Spinach Soup recipe from Food.com.

Provided by loof751

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 ounces fresh mushrooms, chopped
2 scallions, chopped
5 tablespoons butter
5 tablespoons flour
2 cups chicken broth
2 cups milk
1 cup shredded swiss cheese
4 ounces cream cheese, cubed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
12 ounces fresh spinach
pepper

Steps:

  • Cook, drain, and chop the spinach; set aside.
  • Saute the mushrooms and scallions in the butter in a saucepan until tender.
  • Whisk in the flour.
  • Gradually add the chicken broth and mix well. Stir in the milk and mix well. Reduce heat. Cook until thickened, stirring constantly.
  • Stir in the Swiss cheese, cream cheese, salt, and nutmeg. Add pepper to taste. Cook until the cheeses melt, stirring constantly.
  • Add the cooked spinach and mix well. Cook just until heated through, stirring gently.

ROMAN BORTSCH



Roman Bortsch image

_**Editor's note:** This recipe and the introductory text below are from_ Cooking Apicius: Roman Recipes for Today _by Sally Grainger._ _ This soup combines two separate recipes attributed to the agriculturalist and linguist Varro. As a remedy it could be drunk to aid the digestion, and it also served as a soup with the chicken included. I choose to leave the meat in, to give some texture to the soup. The dish is quite unusual in not using fish sauce. The sweet/savoury balance is surprisingly good. _

Provided by Sally Grainger

Yield Makes 6 servings

Number Of Ingredients 7

500 milliters (2 cups plus 4 teaspoons) white wine
500 milliters (2 cups plus 4 teaspoons) water
100 g (3.6 ounces or about 1/4 cup) honey
1 leg and thigh of a large chicken
2 tablespoons olive oil
4 medium-sized raw beetroot
salt and freshly ground pepper to taste

Steps:

  • Combine the wine, water and honey in a medium-sized saucepan. Add the chicken and bring to heat slowly. (Were you making a larger quantity, you would use a whole chicken.) While the stock is simmering, peel and grate the beetroot. Add to the soup and top up with more wine or water as it reduces. Cook for about 1 1/2 hours. Take out the chicken, skin and shred the meat from the bone and return some or most of it to your serving bowl. Skim the fat from the surface of the soup, season with salt and pepper, pour over the meat and serve.

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