Vibrant Spinach Soup
That photo was just to whet your appetite. Now.... thanks to Avocado & Bravado for supplying me with this delicious recipe you're about to embark upon. I found her blog thru Tastespotting where she posted a colorful photo of her spinach soup recipe. She has other fantastic recipes on her blog too. You should check it out.
I was shopping at my local family owned grocery store, Sendik's in Whitefish Bay, when I noticed a robust bag of fresh spinach begging to come home with me. I couldn't believe it. The bag was over 2lbs.
So big in fact that Oliver started jumping on it as he does with most green pillows. Thank God for toddler-proof plastic. All elements stayed in tact.
The spinach was cleaned and rinsed, but I gave it another shower for added measure.
I stuffed as much as I could into a pot to steam it down a bit.
And it steamed down to this within minutes.
In a separate pan I sauteed the onions, garlic and created the "cream" mixture. I'm sparing you the photos of that. Unless you like glue and oatmeal. Together. With red onions.
But the beauty of the process was here. My favorite kitchen assistant, my glass mixer.
Which created this glorious emerald mix of spinach and chicken stock.
When I added the cream mixture, it became all happy and bubbly.
The recipe made enough soup to have an immediate lunch plus I filled a 32 oz Mason jar and a 16 oz jar as well.
It looks good enough to sell. Maybe someday. Sigh.
And here's the recipe, adapted slightly from Rose at Avocado & Bravado:
Cream of Spinach Soup
1 T butter
1 medium red onion, diced
2 cloves garlic
2 T flour
1 c milk
2 c stock, chicken or vegetable
1 lb fresh spinach
salt & pepper to taste
dash cayenne pepper
1/8 t freshly grated nutmeg
- Heat a tad bit of olive oil in a sautee pan, enough to coat the pan. When heated, add onion and cook until onion is tender, about 5 minutes. Add garlic and stir for about 30 seconds.
- Add flour, stir constantly for two minutes and then slowly whisk in the broth and milk.
- Simmer over low heat, stirring occasionally, for about 10 minutes or until slightly thickened.
- In a large stock pot, add 1 cup chicken broth. Add fresh spinach and cover until wilted, about 2-3 minutes.
- Place wilted, cooked spinach in a blender. Add more chicken stock. Puree the heck out of it.
- Add cream mixture to blender. Puree again.
- Return the soup to the pot and stir in the butter. Add any extra cream here if you like a more creamy soup. Heat the soup until hot, but do not boil. Add salt and pepper to taste, cayenne pepper, and freshly grated nutmeg
If you make it, please come back and let me know! Enjoy!