CREAM OF SPINACH SOUP
This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.
Provided by Joyce Marciszewski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
- Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g
SPINACH CREAM SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
- Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
- Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
- Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
- Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
- Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
- Serve soup garnished with croutons.
SPINACH-LEEK CREAM SOUP
I love spinach cream and this recipe has leek in it. From Ricardo. ETA : I made it on August 27, 2011. I didn't use celery salt. I used a bag of near 170 g of spinach. After I pureed it, I tasted it and liked it that way without anything else. My son that is very picky liked this soup. I was kind of surprised. After he tasted it, he wanted a bowl.
Provided by Boomette
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
- Add spinach and keep cooking 1 minute.
- In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
Nutrition Facts : Calories 226.5, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 376.2, Carbohydrate 26.3, Fiber 2.7, Sugar 5.4, Protein 8.8
LEEK &SPINACH SOUP
very easy to make and tasted great
Provided by jul34es
Time 55m
Yield Serves 6
Number Of Ingredients 13
Steps:
- chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes.
- add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender.
- remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season.
- add a dollop of creme fraiche and some chopped chives.
POTATO, LEEK, AND SPINACH SOUP
I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.
Provided by ShelleyQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
- Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
- Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
- Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g
CREAMY LEEK AND SPINACH SOUP
Number Of Ingredients 8
Steps:
- Melt 3 Tbsp butter in heavy large pot over medium heat
- Add leeks, saute until soft but not colored (about 8 minutes)
- Add wine and sugar and simmer until almost all liquid evaporates, stirring occasionally (about 4 minutes)
- Add stock
- Set aside 2 cups (packed) spinach leave and add remaining spinach to soup
- Stir until spinach wilts (about 2 minutes)
- Mix in parsley and bring to boil
- Reduce heat, cover and simmer 10 minutes to blend flavors
- Working in batches, puree soup with reserved 2 cups spinach in blender
- Return soup to pot
- Season with salt and pepper
- NOTE: Can be made 1 day ahead, cover and chill - bring to simmer before continuing
- Add cream and 3 Tbsp butter to soup
- Whisk until butter melts
- Ladle into bowls
ASPARAGUS CREAM SOUP
"The most cherished of all the vegetables in Germany is asparagus. Although the green variety is enjoyed in many dishes, the most prized is white asparagus. Either variety works well in this Asparagus Cream Soup" from Classic International Recipes. The serving amount is for 6 side dish or appetizer servings, not for a meal. I'd say it is 2 or 3 servings if used as a main dish soup.
Provided by breezermom
Categories Vegetable
Time 30m
Yield 6 side dish servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain canned asparagus or thaw and drain frozen. If using fresh, snap off the tough ends, wash, and steam for 3 to 5 minutes until tender. Cut the tips off the asparagus spears and set aside. In a blender, combine asparagus stalks and milk or cream; cover and blend until smooth.
- In a saucepan cook the shallots in hot butter until they are tender but not brown. Stir in the flour, salt, pepper, and nutmeg. Add the asparagus mixture all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- Slowly stir about half of the hot mixture into the beaten egg yolks. Return all to the pan. Stir in the reserved asparagus tips. Cook and stir over low heat for 2 to 3 minutes or until heated through. Sprinkle snipped parsley on top, if desired.
Nutrition Facts : Calories 167.8, Fat 10, SaturatedFat 5.8, Cholesterol 82.6, Sodium 310.5, Carbohydrate 13.5, Fiber 2.9, Sugar 1.9, Protein 8.5
CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP
A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.
Provided by HippieVeganMamaTo5
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan.
- Saute onion and garlic for 2-3 minutes.
- Add vegetable stock and water.
- Add leeks and potato.
- Season with salt, pepper, and basil.
- Bring to boil then reduce heat, cover, and simmer for 20 minutes.
- Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
- Return to saucepan and add Earth Balance, sour cream, and milk.
- Heat through.
- Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
Nutrition Facts : Calories 105.5, Fat 2.4, SaturatedFat 0.5, Sodium 649.1, Carbohydrate 18.6, Fiber 4.5, Sugar 2.8, Protein 4.8
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CLEANSING SPINACH & LEEK SOUP (PALEO, GF) - IRENA MACRI
From irenamacri.com
5/5 (8)Total Time 35 minsServings 6Calories 108 per serving
- Heat the butter in a pot over a medium heat. Add the leeks and garlic and cook until the leeks are soft but not brown.
- Add the celery, cauliflower and broccoli and cook for a further 5 minutes. Add the vegetable stock and bring to the boil, then turn down the heat and simmer for 10–15 minutes or until the cauliflower and broccoli are soft. Add the spinach and parsley and take off the heat as you want them to retain their bright green colour.
- Blend the mixture to a smooth consistency using a hand blender. Add nutmeg and pepper to taste. Serve in bowls with a dollop of coconut cream, a sprinkle of parsley and a drizzle of truffle oil.
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