My family is a soup eating family, most weeks soups are served at least 4-5 days of the week. It doesn't matter if it's 32 degrees outside, the air con will be on and a soup will be eaten.
We eat a lot of broth types of soup, they are usually served as a starter. In winter the heartier chunkier soups will surface, and they will be the actual meal.
This soup came about as I bought a new cookbook and in it the author stated he eats this soup at least once a fortnight, now one must really love a soup to eat it that much, so I figured I had to try it.
It was delicious, I had never had a spinach soup before, so wasn't sure what to expect, but my whole family loved it. The soup is definitely vibrantly green, does taste like spinach, but you can also taste the other ingredients that go in it which was lovely. It was luscious and smooth, not too creamy, which I liked. It really is a great soup.
According to the original recipe 800g spinach gives an intensely green and spinachy soup; he sometimes swaps a portion of the spinach for kale, cavalo nero or broccoli, I will definitely try this.
The author even says you can serve it with soft boiled eggs or pan fried fish and although I haven't tried that, I can see how it would go with both of those. So another thing I would try.
This soup keeps well in the fridge; just warm up the amount you need, and do it gently or you'll ruin the colour.
So if you love spinach like we do, this is definitely worth a try, it's quick and easy to make and tastes great to.
We eat a lot of broth types of soup, they are usually served as a starter. In winter the heartier chunkier soups will surface, and they will be the actual meal.
This soup came about as I bought a new cookbook and in it the author stated he eats this soup at least once a fortnight, now one must really love a soup to eat it that much, so I figured I had to try it.
It was delicious, I had never had a spinach soup before, so wasn't sure what to expect, but my whole family loved it. The soup is definitely vibrantly green, does taste like spinach, but you can also taste the other ingredients that go in it which was lovely. It was luscious and smooth, not too creamy, which I liked. It really is a great soup.
According to the original recipe 800g spinach gives an intensely green and spinachy soup; he sometimes swaps a portion of the spinach for kale, cavalo nero or broccoli, I will definitely try this.
The author even says you can serve it with soft boiled eggs or pan fried fish and although I haven't tried that, I can see how it would go with both of those. So another thing I would try.
This soup keeps well in the fridge; just warm up the amount you need, and do it gently or you'll ruin the colour.
So if you love spinach like we do, this is definitely worth a try, it's quick and easy to make and tastes great to.
Recipe
Recipe adapted from Julius Roberts' cookbook The Farm Table
Serves 5-6
30 g butter
2 tablespoons olive oil
2 brown onions, diced
2 leeks, finely sliced
3 large cloves of garlic, roughly chopped
150 g potatoes, peeled and cubed
1 litre chicken or vegetable stock
600–800g spinach
100 g crème fraiche, plus extra for serving
Serves 5-6
30 g butter
2 tablespoons olive oil
2 brown onions, diced
2 leeks, finely sliced
3 large cloves of garlic, roughly chopped
150 g potatoes, peeled and cubed
1 litre chicken or vegetable stock
600–800g spinach
100 g crème fraiche, plus extra for serving
Place a large pot on medium heat and melt the butter with the olive oil. Add the onions, leeks, and garlic with a big pinch of salt and cook for about 15 minutes, until the onion is soft and sweet, being careful not to brown the onions.
Add the potatoes and the stock, then bring to a simmer and cook until the potatoes are completely tender. Add the spinach, mix it into the hot stock, and cover with a lid. Cook for just a minute, the shorter the better, until the spinach has barely wilted and has gone a deep green.
Immediately, either place in a blender or use an immersion blender and get it as smooth as you possibly can.
Add the crème fraiche, blend again, then taste for seasoning and adjust as necessary.
Serve straight away with a dollop of crème fraiche, a drizzle of olive oil, and some buttery bread.
Add the potatoes and the stock, then bring to a simmer and cook until the potatoes are completely tender. Add the spinach, mix it into the hot stock, and cover with a lid. Cook for just a minute, the shorter the better, until the spinach has barely wilted and has gone a deep green.
Immediately, either place in a blender or use an immersion blender and get it as smooth as you possibly can.
Add the crème fraiche, blend again, then taste for seasoning and adjust as necessary.
Serve straight away with a dollop of crème fraiche, a drizzle of olive oil, and some buttery bread.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/spinach-soup.html
Pin it: www.pinterest.com.au/pin/399413060719594915/
Pin it: www.pinterest.com.au/pin/399413060719594915/
RSS Feed