SPINACH SOUP RECIPE | BBC GOOD FOOD
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire – Food writer
Categories Lunch, Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Nutrition Facts : Calories 192 calories, FatContent 12.6 grams fat, SaturatedFatContent 7.2 grams saturated fat, CarbohydrateContent 13.1 grams carbohydrates, SugarContent 4.4 grams sugar, FiberContent 5.4 grams fiber, ProteinContent 6.5 grams protein, SodiumContent 2 milligram of sodium
THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 1176mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein.
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