MsJinx
Wed, Apr-23-03, 16:18
From Schwarzbein Principle Cookbook, p. 127
Creamy Spinach Soup
This makes 8 cups.
4 bunches spinach equal to about 4 cups cooked spinach, well drained and chopped; OR 32 oz packaged frozen spinach, thawed, drained and chopped
4 TBSP unsalted butter
1 medium diced onion
1 minced garlic clove
1 TBSP flour
1 tsp Dijon mustard
4 cups chicken stock or veggies stock, (or low sodium canned, liquid boxed)
1.5 cups all-dairy heavy cream
1/4 cup fresh basil (good time of year to find this) or 2 teaspoons dried
Freshly ground black pepper, to taste
Cayenne pepper to taste (don't forget this - it makes it good!)
Whole basil leaves for garnish
Wash fresh spinach well, removing stems. With water still clinging to leaves, place in a medium saucepan with a tight fitting lid. Turn heat to medium-high and steam until leaves are wilted, about 2 - 3 minutes. Drain in a colander, pressing out all liquid with the back of a wooden spoon. Chop fine and set aside. (JINX note: or microwave or cook frozen stuff until all thawed, press out liquid)
Reduce heat to low, sprinkle in flour and cook 3 - 4 minutes, stirring. DO NOT BROWN. Stir in mustard and stock. Blend well. Bring to a boil, reduce heat to low and cook, stirring, until slightly thickened and smooth, about 15 minutes. (JINX note: if you cook too long, too little juice in soup) Add cream, chopped spinach, basil, black pepper and cayenne pepper. Mix well.
In a blender or food processor, puree soup in batches until smooth and creamy. Return pureed soup to soup pot and cook over low heat until heated through. DO NOT BOIL. Taste, and adjust seasonings. Serve garnished with whole leaves. (JINX note: and make someone else clean up the HUGE mess you just made in your kitchen! :D ) ENJOY!
I used boxed Pacific Organic free range chicken broth - 1 cup = cal 10, fat 0, carb 1, pro 1). Frozen chopped spinach, fresh basil.
With these ingredients, 1 cup of soup:
246 cal, fat 23, carb 8.25, fiber 3.625, protein 5
Creamy Spinach Soup
This makes 8 cups.
4 bunches spinach equal to about 4 cups cooked spinach, well drained and chopped; OR 32 oz packaged frozen spinach, thawed, drained and chopped
4 TBSP unsalted butter
1 medium diced onion
1 minced garlic clove
1 TBSP flour
1 tsp Dijon mustard
4 cups chicken stock or veggies stock, (or low sodium canned, liquid boxed)
1.5 cups all-dairy heavy cream
1/4 cup fresh basil (good time of year to find this) or 2 teaspoons dried
Freshly ground black pepper, to taste
Cayenne pepper to taste (don't forget this - it makes it good!)
Whole basil leaves for garnish
Wash fresh spinach well, removing stems. With water still clinging to leaves, place in a medium saucepan with a tight fitting lid. Turn heat to medium-high and steam until leaves are wilted, about 2 - 3 minutes. Drain in a colander, pressing out all liquid with the back of a wooden spoon. Chop fine and set aside. (JINX note: or microwave or cook frozen stuff until all thawed, press out liquid)
Reduce heat to low, sprinkle in flour and cook 3 - 4 minutes, stirring. DO NOT BROWN. Stir in mustard and stock. Blend well. Bring to a boil, reduce heat to low and cook, stirring, until slightly thickened and smooth, about 15 minutes. (JINX note: if you cook too long, too little juice in soup) Add cream, chopped spinach, basil, black pepper and cayenne pepper. Mix well.
In a blender or food processor, puree soup in batches until smooth and creamy. Return pureed soup to soup pot and cook over low heat until heated through. DO NOT BOIL. Taste, and adjust seasonings. Serve garnished with whole leaves. (JINX note: and make someone else clean up the HUGE mess you just made in your kitchen! :D ) ENJOY!
I used boxed Pacific Organic free range chicken broth - 1 cup = cal 10, fat 0, carb 1, pro 1). Frozen chopped spinach, fresh basil.
With these ingredients, 1 cup of soup:
246 cal, fat 23, carb 8.25, fiber 3.625, protein 5