Spinach Soup With Green Onions Recipes
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 WITH GREEN ONIONS
Provided by Marianne Mays
Categories Soup/Stew Quick & Easy St. Patrick's Day Spinach Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
- Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.
SPINACH AND GREEN ONION SCRAMBLE
This quick and easy breakfast has been a hit with me lately. The green onions and the spinach compliment each other nicely and the sour cream pulls it together with a wonderful creamy finish. I created this little gem when I found myself with far more green onions then I knew what to do with. This was by far my best experiment. You can also turn this into a delicious omelet if you remove the spinach and green onions to a bowl before adding the egg and just add it in when you would add omelet filling.
Provided by Itneedslemonjuice
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized non-stick skillet, heat up the canola oil on medium high heat while you dice the green onions.
- Saute the green onions for about a minute. While they cook, grab the spinach from the fridge. I find that I eat the most spinach if I buy the convenient pre-cleaned bags of spinach.
- Throw 2-3 three handfuls of spinach on top of the green onions (I estimated this at three cups). The spinach leaves should create a big mound. Use far more than you think you need (it all cooks down quite a bit).
- Turn the heat up to high, add a few splashes of water to the pan, and then put a lid on it. Allow the spinach to steam for about a minute or so. While it is steaming, whisk three eggs in a small bowl and add a splash of water to that too (makes your eggs fluffier).
- Remove the lid and let the water cook off. Sometimes if I splash a little too much water in there, I press the spinach down to get it to releases the liquid so it can cook off.
- When the water has all evaporated, pour in the eggs and let the pan sit for about 30 seconds. Salt and pepper the pan at this stage to your tastes. Now, just mix it all around and cook the eggs till they are as firm as you like them.
- Turn the heat off and finish with the sour cream. Give the eggs a good stir to mix the sour cream around well. Then serve and enjoy!
- NOTE: Sometimes you will find water left in your bowl after eating this meal. It comes from not getting all of the water to evaporate while you are cooking. Adjust your technique next time and you will not have any left over liquid.
Nutrition Facts : Calories 277.6, Fat 17.1, SaturatedFat 6.2, Cholesterol 564.2, Sodium 303.3, Carbohydrate 9.1, Fiber 3.5, Sugar 2.8, Protein 22.8
GARLIC SPINACH SOUP
If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.
Provided by miskyn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
- Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g
SPINACH DIP WITH GREEN ONION
Make and share this Spinach Dip With Green Onion recipe from Food.com.
Provided by Charlotte J
Categories < 30 Mins
Time 17m
Yield 5 cups of dip
Number Of Ingredients 6
Steps:
- Thaw and squeeze spinach until dry; chop.
- In mixer add all ingredients together and mix well.
- Cover and refrigerate 2 hours before serving.
- You may want to add only 1 cup of sour cream then see if you want to add the rest.
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