Light Spinach Cream Soup
⏳ Time
35 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
The spice mix indicated in this recipe can be complemented with any spices suitable for preparing hot first courses or vegetable dishes, such as savory, sage, rosemary, paprika, white ground pepper, black ground pepper, and these are just a few of the many possible options. Instead of heavy cream, you can use low-fat cream. Optionally, the onion and garlic can be sautéed together with carrots and mushrooms; these ingredients will enhance the flavor and aroma of the finished soup.
Ingredients
- Spinach - 7.1 oz
- Onion - 1 piece
- Garlic - 1⅕ cloves
- Broth - 21 fl oz
- 33% Cream - 4 fl oz
- Ground Black Pepper - ¼ teaspoon
- Olive Oil - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Using a knife for cutting raw vegetables, peel the onion and garlic cloves. Then, sort through the spinach and remove any damaged or insect-eaten leaves, rinsing the remaining greens in a colander under cold running water along with the vegetables.
Step 2
Next, dry the onion and garlic with paper towels, and let the spinach sit in the colander for 5–7 minutes to drain excess liquid. Then, place the vegetables and greens on a cutting board and chop them: slice the onion into strips or half-rings up to 5 millimeters thick, finely chop the garlic, and keep the spinach leaves whole or cut them into 2–3 pieces. Arrange the chopped vegetables on separate plates. Also, place olive oil, salt, cream, ground black pepper, and broth or vegetable stock on the kitchen table.
Step 3
Now, turn on the stove to medium heat and place a non-stick pot with 1 tablespoon of olive oil on it. When the oil is heated, add the chopped onion. Sauté the vegetables until they are lightly golden and translucent, stirring occasionally with a wooden spatula. After 3-4 minutes, add the minced garlic to the pot and sauté them together for another minute, stirring vigorously; this is just enough time for the garlic pieces to release their spicy aroma.
Step 4
Next, add the spinach leaves to the pot, season them with ground black pepper and salt, and sauté together with the vegetables until soft. This process will take no more than 3–4 minutes.
Step 5
When the greens have wilted, meaning they have slightly reduced in size, pour 625 ml of broth or vegetable stock into the pot. Then, bring the liquid to a boil, turn off the stove, and let the mixture cool to room temperature.
Step 6
When the nearly finished soup has cooled, transfer the contents of the pot to a clean, dry blender bowl. Blend until smooth and liquid without lumps at the highest speed; this will take no more than 2 minutes. After that, pour the resulting mixture back into the same non-stick pot and place it on the stove set to medium heat.
Step 7
After 1–2 minutes, pour 125 ml of liquid cream into the pot, stir the two liquids with a tablespoon until homogeneous, taste, and if necessary, add more salt and ground black pepper. Heat the soup to 194°F, ensuring it does not boil so that the cream does not curdle.
Step 8
When the first bubbles appear on the surface of the soup, turn off the stove, cover the pot with a lid, and let the first hot dish steep for 4–5 minutes. Then, using a ladle, pour the soup into bowls and serve at the dining table.
Step 9
The spinach cream soup is served hot for lunch. It can be complemented with croutons, homemade crackers from any type of bread, and each serving of soup can also be topped with grated Parmesan cheese or freshly chopped herbs such as dill, parsley, or green onions. This soup is often garnished with fried bacon bits or stewed meat. Enjoy!
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.