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
CUCUMBER-SPINACH SOUP
This recipe comes from a wonderful book called "Soups" by Rena Franklin who used to have a restaurant in Israel.
Provided by sheshbesh
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soften the onions in the olive oil then add all ingredients and simmer until potatoes are tender.
- Blender the soup.
- Return the soup to serving temperature and add the cream.
- Garnish with chopped scallions.
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.
COOL CUCUMBER SOUP
Provided by Ellie Krieger
Time 20m
Yield 4 servings, serving size: 1 cup
Number Of Ingredients 7
Steps:
- In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
- Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
- Good source of: Vitamin K.
Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams
CUCUMBER SOUP
The refreshing cucumber soup is served cold, so it will go down well on a summer's day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
Provided by Samuel Goldsmith
Categories Starter
Time 10m
Yield Serves 4 in bowls or 12 in small cups
Number Of Ingredients 7
Steps:
- Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
- Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CUCUMBER SOUP II
This is a cool, spicy and refreshing soup that pleases, even die hard cucumber haters. Garnish with fresh dill and parsley.
Provided by CJGT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 29m
Yield 8
Number Of Ingredients 6
Steps:
- Grate cucumber and onion, and strain out liquid.
- In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
- Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.9 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 0.7 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 899.3 mg, Sugar 4.2 g
CREAMY SPINACH MUSHROOM SOUP
This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
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5/5 (1)Category SoupCuisine AmericanCalories 290 per serving
- Prep the ingredients for blending: Slice off the little stem end of each cucumber and coarsely chop them. Juice the lemon or lime; measure out 2 tablespoons and set aside for later. Peel and chop the shallot. Seed and dice the optional jalapeño. Mince the chives or scallions for garnish.
- In a high-speed blender combine the cucumbers, lemon juice, shallot, jalapeño (if using), spinach, 1 cup of the yogurt, herbs, salt, pepper, and ¼ cup of the olive oil and blend until smooth, then chill until very cold, at least 30 minutes to an hour.
- While the soup chills, toast the two slices of bread, then cut them into ½-inch cubes. Fry in a skillet tossed with 2 tablespoons olive oil until browned and crispy; transfer to a kitchen towel to drain and set aside.
- Stir together the remaining Greek yogurt and lemon juice to thin it out (adding a tablespoon of water if needed; it should be the consistency of thick heavy cream).
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- Add the baby spinach to the mixer bowl. Cut 2/3 of cucumber into bigger pieces and add them, too.
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