Spinach Soup Spenatsoppa Recipes

SPINACH SOUP

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.

CURRIED SPINACH SOUP

Steps:

• Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
• Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
• Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

SPINACH SOUP

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.

SWEDISH SPINACH SOUP - SPENATSOPPA

Steps:

• Drain and dry the defrosted spinach.
• Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
• Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
• Add the milk and season with salt, pepper and nutmeg.
• Slice the hard boiled eggs.
• Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.

SPINACH AND PEA SOUP

Steps:

• Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
• Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
• Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
• Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.

LATVIAN SPINACH SOUP

Steps:

• Boil the smoked ribs in 7 cups of water, covered, for an hour to an hour and a half.
• Meanwhile, wash the spinach, and chop finely.
• After the meat has cooked, add the rice and potatoes to the pot.
• After approximately 15 minutes (when the potatoes are cooked), remove the meat. When cool enough to handle, strip the meat from the bones and reserve.
• Add the spinach to the pot, along with the lemon juice and salt to taste.
• Place a serving of meat in individual bowls, add the soup and then half a hard-cooked egg and a teaspoon of sour cream.
• The diner chops the egg and mixes the cream into the soup.

SPINACH SOUP (SPENATSOPPA)

Steps:

• Melt butter in a medium saucepan over medium heat. Add spinach; stir until heated through.
• Stir in flour until moistened. Increase heat to high and slowly stir in chicken broth; cook and stir until thickened.
• Remove from heat and puree in a blender or food processor; pour puree into saucepan.
• Add salt, white pepper, allspice, milk and cream. Stir over medium heat just until soup comes to a boil.
• Serve immediately.