SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
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.
EASY SPINACH SOUP
This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.
Provided by JULBREN1020
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 18m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g
SPINACH SOUP
"I'd eat spinach every day of the year if I could. Just call me Popeye!" says Ree.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet 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.
- Melt the butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Sprinkle in the flour and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add 2 teaspoons salt, the cayenne and a few grinds of black pepper and stir to combine. Cook, stirring constantly, until slightly thickened, about 5 minutes.
- Pour in the pureed spinach and cook until thickened, 3 to 5 more minutes. If the soup is too thick, stir in more warm water or milk. Check the seasonings, adding more salt, black pepper or cayenne as needed. Ladle into bowls and top with parsley and/or chives.
CREAMY SPINACH MUSHROOM SOUP
This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
SPINACH SOUP
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
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
SPINACH SOUP CUAUHTEMOC
Number Of Ingredients 11
Steps:
- 1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside. 2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes. 3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FINNISH SPINACH SOUP (PINAATTIKEITTO)
One of my favourite lunch soups! Great mild taste, features good-for-you spinach and quick to make; you can make the soup while the eggs are boiling. This soup also seems to be the #1 opinion divider in the country - about half the people (like me!) love it, while the other half (like my husband!) think it's a complete abomination. I think it's just due to the spinach though. ;-)
Provided by stormylee
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt margarine in a pot, add flour and mix well with a whisk.
- Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil.
- Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily!
- Add salt, sugar and white pepper, mix.
- Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.
Nutrition Facts : Calories 369.1, Fat 23.7, SaturatedFat 9.1, Cholesterol 248.2, Sodium 897.8, Carbohydrate 22.6, Fiber 1.4, Sugar 2, Protein 17.3
SIMPLE SPINACH SOUP
Make and share this Simple Spinach Soup recipe from Food.com.
Provided by Gidget
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter/oil in a saucepan.
- Saute the onions and garlic until the onion softens.
- Add the stock and bring to a boil.
- Add the defrosted spinach, dried tarragon and white wine (if used).
- Reduce heat to a simmer for about 20 minutes.
- Just before serving you may have to use a stab-mixer to get the right consistency.
- Season with Salt and Pepper.
SPINACH SOUP CUAUHTEMOC
Number Of Ingredients 11
Steps:
- 1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside. 2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes. 3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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