NO CREAM CREAMED SPINACH
Steps:
- Blanch half a pound of spinach in salted, boiling water.
- Immediately, "shock" the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water.
- Puree in a blender. Set aside.
- In a large skillet over medium heat, sweat the shallots and garlic until translucent.
- Add the rest of the spinach leaves. Toss and saute until wilted.
- Fold in the spinach puree.
- Season with salt and pepper, transfer to a serving bowl and serve immediately.
HEALTHY CREAM OF SPINACH SOUP (NO CREAM!)
This heart-healthy soup gets its creaminess from cauliflower instead of high fat cream. Substitute vegetable broth for the chicken broth and it becomes vegetarian.
Provided by Jean R
Categories Spinach
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.
- Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
- In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
- Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.
- Using a hand-held immersion blender, puree the soup in the pot until smooth.
- Add pepper and additional salt to taste.
Nutrition Facts : Calories 127, Fat 6.5, SaturatedFat 1.1, Sodium 1291.6, Carbohydrate 9.7, Fiber 4.6, Sugar 3.1, Protein 9.8
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
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
CREAM OF SPINACH SOUP
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
CREAM OF SPINACH SOUP
"This rich and creamy soup tastes like it's made by a professional chef," says Patricia Bradley Rohnert Park, California. While Patricia often uses drained canned spinach in the recipe, frozen spinach works well, too.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Prepare soup mix according to package directions. Stir in spinach. Cover and simmer for 2 minutes. Remove from the heat; stir in sour cream and nutmeg. Garnish with lemon slices.
Nutrition Facts :
CREAMY SPINACH SOUP
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream
Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium
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