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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Cream of Spinach Soup

January 12, 2018 by Pilar Hernandez 1 Comment

Versión en español

Cream of Spinach SoupNot every winter, but every two or three years we get a freeze in Houston. In the gardens, this always means harvesting everything that can be harvest in advance and cover the rest of them. Last week, I ended up with unplanned amounts of green leafy vegetables: kale, bok choy, and the delicious spinach. Nothing better to make use of the abundance than a Cream of Spinach Soup.

We enjoyed it during a lunch with friends on the coldest day so far this winter, so it was exceptionally well appreciated. You can serve it with toast, crackers, croutons. And in the summer I serve it lukewarm so that nobody claims that it is too hot. The taste always shines and is very nutritious.

Spinach requires a diligent wash. I put them in the sink and wash them under the stream of water and let it fill up. Then “soak” for a while in plenty of water. The earth is deposited to the bottom, so without removing the plug, take out the spinach, trying not to stir the water.

This time I added cream to the soup, but it is not necessary. To thicken, I used bread crumbs that were frozen, but you can use traditional oatmeal or potatoes. These creams forgive a lot and are flexible recipes, can be seasoned with curry, or any other species of your liking. I served it with black sesame as decoration.

You may also be interested in the recipe: Cream of Beans Soup

Cream of Spinach Soup

for 4 people
Ingredients:

  • 1 chopped onion
  • 3 large bunches of spinach very well washed or 2 packages of 450 grams of thawed spinach
  • 2 cups breadcrumbs
  • 1 liter of vegetable broth or water
  • salt, pepper, oil
  • 1/2 cup of cream, optional
  • black sesame to serve

Preparation:

  1. In a large pot over medium-high heat. Heat 1 tablespoon of oil. Add the onion and cook for 5-8 minutes stirring occasionally. Lower the heat to medium. Add spinach, broth, and bread. If you use water instead of broth, season with salt and pepper.
  2. Cook covered for 5 minutes. Stir.
  3. Cook for 10 minutes more covered. With the hand blender. Process everything until you get a cream. If you use a traditional blender do it in small portions and then return it to the pot.
  4. Taste and adjust the seasoning. Add the cream if desired.
  5. Serve hot.

    Cream of Spinach Soup
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Filed Under: Chilean recipes, Chilean Soups & Starters, Savory things, Soups

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