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
CHILLED WATERCRESS-SPINACH SOUP
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Egg Quick & Easy Low Cal High Fiber Leek Spinach Chill Healthy Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
- Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
- Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
COLD SPINACH SOUP
Provided by Barbara Kafka
Categories soups and stews, appetizer
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Wash spinach and place in a large skillet with the adhering water. Cover. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain. Place the spinach and the dill in a food processor and process until finely chopped.
- Scrape mixture into a metal bowl. Stir in scallion, pickles, beer, horseradish, water and salt.
- If using sorrel, heat the butter in a large skillet over medium heat until just melted. Add the sorrel and cook 4 to 5 minutes, or until color turns. Remove from heat. Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture. If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream. Refrigerate until cold. Just before serving, stir in vinegar. Add more salt if needed.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams
COLD SPINACH SOUP
Provided by Florence Fabricant
Categories easy, soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
- Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
- Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
- Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 959 milligrams, Sugar 11 grams, TransFat 0 grams
COLD CUCUMBER AND SPINACH SOUP
This is a great recipe for those hot summer months or an elegant first course for a dinner. Originally from a September 1981 issue of Bon Appetit in the RSVP section. It comes from chef Harry Marsden of Au Relais restaurant in Sonoma, California.It's easy and quick to make and doubles or triples well.
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large saucepan over medium heat.
- Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
- Add chicken stock,parsley, salt and pepper and bring to a boil.
- Reduce heat and simmer 20 minutes.
- Let cool, then puree in blender until smooth; chill thoroughly.
- Add remaining ingredients, except avacado and puree until smooth.
- Chill; taste and adjust seasoning.
- Just before serving,peel,seed and dice avocado and stir into soup.
COLD SPINACH DIP
This is one of the first recipes I ever created, so it's only appropriate that it should be the first one I post! It's a great cold treat, and very easy to make! Most other recipes I've seen call for mayo or Miracle Whip instead of the cream cheese. I'm not a big fan of "heart-healthy" recipes, but this could easily be made with low/no-fat sour cream and cream cheese. The water chestnuts are optional, but I think it adds to the texture!
Provided by katindallas
Categories Cheese
Time 4h
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- If using onions, I lightly saute them in a little butter or olive oil to soften.
- Mix soup/dip mix into softened cream cheese and then add sour cream. (Make sure the cream cheese is very soft, otherwise you will have lumps.).
- Add onion, water chestnuts and spinach and mix together thoroughly.
- Refrigerate at least 4 hours. (If you can make this a day or so in advance, the flavors will have time to set well!).
- Prep time includes refrigeration and servings are a guess!
- I serve it with my favorite crackers (Triscuits) or toasted bread slices.
Nutrition Facts : Calories 231.9, Fat 21.9, SaturatedFat 13.6, Cholesterol 59.1, Sodium 168, Carbohydrate 4.8, Fiber 1.5, Sugar 0.6, Protein 6
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