SPINACH CREAM SOUP RECIPE RECIPES

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SPINACH SOUP RECIPE | REE DRUMMOND | FOOD NETWORK



Spinach Soup Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
10 ounces fresh spinach 
2 cloves garlic, finely minced 
1/2 medium onion, chopped 
4 tablespoons (1/2 stick) butter 
1/4 cup all-purpose flour 
3 cups whole milk 
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper 

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

SPINACH SOUP RECIPE | BBC GOOD FOOD



Spinach soup recipe | BBC Good Food image

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

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

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

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