1. MUSHROOM SPINACH Soup
- 1/4 cup butter, cubed
- 1/2 pound sliced baby portobello mushrooms
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 2 tablespoons all-purpose flour
- 2-1/2 cups vegetable stock
- 1 package (6 ounces) fresh baby spinach, chopped
- 1-1/2 cups half-and-half cream
- 1/2 cup sour cream
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
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2. Spinach And Cabbage Soup
Finely chopped cabbage 1 cup
Grated carrot 1
Finely chopped tomato 1
Finely chopped spinach 2 cup
Finely chopped onion 1
Salt 1/4 tsp
Pepper 1/4 tsp
Garlic cloves 2
Olive oil 2 tbsp
Water 3 cup
Heat olive oil in a pan. Add onion and saute for few mins. Now add cabbage,carrot and tomato and cook for few mins. Add spinach and garlic cloves and mix well. Add three cup of water and cover it and cook in a low flame for fifteen mins. Season with salt and black pepper powder Serve hot.
3. Spinach and Potato Soup
Spinach – 250 gm, chopped
Potatoes – 200 gm, peeled and chopped
Vegetable or chicken stock – 1.5 liter
Paneer – 100 gm, cut into 1 cm cubes
Butter – 2 tbsp
Garlic – 1 tsp, chopped
Ginger – 1 tsp, chopped
Green chilli – 1, small
Milk – 250 ml
Oil to deep fry
Salt to taste
How to Make Spinach and Potato Soup
Heat butter in a heavy based pan.
Add garlic and ginger and stir fry till fragrant.
Stir in green chilli and spinach.
Cook stirring till spinach is wilted.
Add potatoes, stock and salt.
Simmer till the potatoes are cooked.
Meanwhile heat the oil (very hot) and deep fry paneer cubes till they just begin to color.
Drain on kitchen paper.
Cool the potato mixture and blend till smooth.
Stir in the milk and heat thoroughly without allowing it to boil.
Serve the soup hot, garnished with paneer cubes.
4. SPRING ONION AND SPINACH SOUP
2 large spring onions or leeks,: white and light green parts only (save the dark green tops for stock)
1 clove garlic, minced
1 :shallot, minced
1 :fennel bulb, cored and chopped
1/2 cup dry white wine
5 cups vegetable stock or water
1 cup fresh baby spinach, roughly chopped
1/4 cup chopped fresh flat leaf parsley
2 teaspoons fresh thyme
2 tablespoons fresh lemon juice
salt and pepper
1/2 cup heavy cream (optional)
Heat a lightly coated, with olive oil, large saucepan or stock pot over medium heat. Sweat the leeks, garlic, shallot and fennel until the vegetables are soft and fragrant but not browned (about 20 minutes).
Add the wine and continue cooking until the wine evaporates. Add the stock and simmer the mixture until the vegetables are completely soft (about 15 minutes). Remove the soup from heat and allow it to cool.
Add the spinach leaves, parsley and thyme. Puree the soup in batches until it is smooth. Add the soup back to the pan. Add the lemon juice and salt and pepper to taste.
Simmer the soup for 15 minutes to allow the flavors to meld. Stir in the cream if using. The soup can be stored covered in the refrigerator for 3 days or frozen for 1 month.