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Creamy Spinach Soup
Difficulty level Easy
YIELD Serves 4
I've been casting around looking for spring ingredients to make into a soup, but I'm not having much joy there yet. I decided to make a soup with ingredients that maybe some of you in the U.S. could get at your local farmer's market, even if I can't. If you are lucky enough to be able to get sorrel in your market, then use that. Otherwise the spinach makes a nice delicate soup. If you want something with a little more pepper flavour, then try using watercress. This was a really easy, fast soup. You can have it on the table in less than half an hour.
The recipe calls for either milk or half and half cream. Normally I would go for the milk option, but the grocery had organic cream on for half price because it's sell by day was two days hence. Who can resist a bargain? I find that there is quite a difference in both taste and texture between regular cream and organic cream. Organic cream is thicker. The half and half seems closer to 18% cream to me and it has a richer taste as well. The organic milk has more flavour as well.
INGREDIENTS
| 2 tbsp | butter |
| 4 cups | coarsely chopped spinach, watercress or sorrel, trimmed of thick stems |
| 2 cups | chicken or vegetable stock |
| 2 cups | half and half or milk |
| salt and freshly ground pepper to taste | |
PREPARATION:
- Place the butter in a large, deep saucepan and turn the heat to medium. When the butter melts, add the spinach and cook, stirring until it wilts, abut 5 minutes.
- Add the stock, bring almost to a boil, lower the heat, and cook briefly, until the green is tender.
- Puree with an immersion blender. Add the half and half or milk. Add salt and pepper to taste. Reheat gently without boiling.
From How To Cook Everything (1998, John Wiley & Sons, Inc.) by Mark Bittman