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.
SPINACH AND YOGURT SOUP
A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.
Provided by Sean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
- Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 12.7 g, Cholesterol 14.2 mg, Fat 5.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 5.3 g
SPINACH SOUP WITH PASTA AND EGG
Provided by Jacques Pepin
Categories dinner, lunch, weekday, pastas, soups and stews, appetizer, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a small pot of water to a boil. Lower the eggs into the water, and reduce the heat to keep the water at a gentle boil for 10 minutes. Drain the water, and put the eggs back in the pot, shaking them against the sides to crack the shells. Add enough cool water and ice to cover the eggs, and cool them completely.
- Bring the chicken stock to a boil in a saucepan, and add the pasta and, if needed, the salt. Cook for 5 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
- Cut the spinach coarsely, and add it to the saucepan. Bring the mixture back to a boil, reduce the heat to low and boil gently for 2 minutes. Stir in the pepper.
- Shell the eggs, and cut them into 1/4-inch pieces. Divide them among six soup bowls, and ladle the hot soup on top. Serve immediately.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED SPINACH WITH POACHED EGGS
Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal takes just 15 minutes from start to finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
- Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
- Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.
Nutrition Facts : Calories 240 g, Fat 11 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g
CREAMY TARRAGON EGGS
Provided by Lillian Chou
Categories Egg Breakfast Brunch Quick & Easy Father's Day Cream Cheese Tarragon Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk together eggs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then stir in cream cheese, separating bits if necessary.
- Melt butter in a 10-inch nonstick skillet over medium heat until foam subsides. Pour egg mixture into skillet and cook, stirring gently, until eggs are creamy and softly set, about 5 minutes. Season with salt.
POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE
A wonderful variation on Eggs Benedict. The Bearnaise sauce is made in the blender, taking the stress out of preparing this dish. The sauce comes out perfectly every time. Using an egg poacher will also make this dish easier to prepare.
Provided by sugarpea
Categories Breakfast
Time 20m
Yield 8 crumpet halves and eggs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
- In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
- Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
- Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.
MUSHROOM SPINACH SALAD WITH TARRAGON EGG DRESSING
Categories Salad Leafy Green Herb Mushroom Quick & Easy Spring Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make dressing:
- In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.
- Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.
SPINACH SALAD WITH POACHED EGGS
This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
- Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
- In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
- In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.
Nutrition Facts : Calories 357 g, Fat 30 g, Fiber 5 g, Protein 12 g
POACHED EGGS WITH TARRAGON ASPARAGUS
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.-Jennifer Tidwell, Fair Oaks, California.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat., Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook eggs, uncovered, 3-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water; serve over asparagus. Sprinkle with toasted bread crumbs.
Nutrition Facts : Calories 170 calories, Fat 12g fat (4g saturated fat), Cholesterol 194mg cholesterol, Sodium 513mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
SPINACH SOUP WITH TARRAGON-POACHED EGGS
Make and share this Spinach Soup With Tarragon-Poached Eggs recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Stocks
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pot melt butter and stir in flour to make a roux.
- Stir in the milk little by little and then the chicken stock.
- Add the spinach and bring to a boil.
- Reduce heat and simmer for 5 minutes until spinach is wilted.
- You will need to transfer soup to a blender in batches or use a immersion to blend until smooth.
- ***PLEASE NOTE HOT LIQUID IN A BLENDER WILL EXPLODE USE CAUTION***.
- Return Soup to the pot and keep on low heat and season with salt and pepper.
- MEANWHILE in large enough skillet to hold 4 eggs fill with water, add the vinegar and bring to a boil.
- Turn off heat.
- Crack open eggs one at a time into a small bowl.
- Gently lower each Egg into the water with a large spoon.
- cook for 5 or 8 minutes depending on how cooked you like the egg.
- Pour the spinach soup into bowls and place each egg on top.
- Garnish as desired or with some Paprika.
Nutrition Facts : Calories 328, Fat 19, SaturatedFat 9.2, Cholesterol 249.6, Sodium 448.3, Carbohydrate 20.9, Fiber 2.6, Sugar 12.9, Protein 19.7
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