Creamed Spinach Soup With Pine Nuts Recipes

CREAM OF SPINACH SOUP

Steps:

• Sauté the onion: In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent.
• Build the soup: Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
• Purée the soup and add the half and half: Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half and half, salt, and pepper.
• Whisk in the sour cream: Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated. This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

CREAM OF SPINACH SOUP

Steps:

• Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

CREAMED SPINACH WITH HONEY GLAZED PINE NUTS

Steps:

• In a small sauté pan heat 1 tbsp of olive oil on MEDIUM, add pine nuts (be careful they burn quickly! Make sure you are constantly watching and stirring them). Toast lightly (about 1 minute) remove from heat and add 1 tbsp honey. Transfer to a small bowl and let pine nuts cool.
• Add 1 tbsp of olive oil to the small sauté pan. Add onions and garlic. Fry until translucent (do not brown). Sit onions/garlic to the side to cool.
• On MEDIUM heat, add 1/4 cup butter to a large saucepan. Once butter has melted add the flour, salt, pepper and nutmeg. Cook for about 1 minute.
• Slowly add milk to butter/flour mixture, stirring constantly until you have a thick sauce. Add the cubed cream cheese and stir until melted.
• Add the onion/garlic mixture to the cream sauce.
• Add the 2 packages of well drained frozen chopped spinach to the cream sauce. Stir to combine and cook for approx 3-4 minutes on MEDIUM.
• Once spinach mixture is heated completely through, stir in Asiago cheese and remove from heat.
• Transfer creamed spinach to a serving dish.
• Spoon honey glazed pine nuts over the creamed spinach and serve immediately.

CREAMED SPINACH SOUP WITH PINE NUTS

Steps:

• Saute onions and garlic in olive oil until translucent.
• Add remaining ingredients except for almond milk.
• Bring to a boil, and then turn down to a simmer for 20 minutes.
• Blend with an immersion blender or regular blender in batches. Return to the pot.
• Stir in almond milk and simmer for an additional 5 minutes.
• Season to taste. Garnish with pine nuts and homemade croutons.

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

CREAMY SPINACH, PINE NUTS AND RAISINS WITH PASTA

Steps:

• Bring 2 quarts of water to boil in covered pot for orzo.
• Mince shallots in food processor.
• Wash and trim tough stems from spinach, and set spinach aside.
• Mix together yogurt and sour cream.
• When the water boils, cook orzo for 9 to 11 minutes.
• Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
• A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
• Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
• Drain the orzo, and stir in the spinach mixture.

SPINACH WITH ONIONS & PINE NUTS

Steps:

• Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
• Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
• To serve, toss the cooked spinach into onion mix and season generously.

SPINACH WITH PINE NUTS

Steps:

• Place olive oil, garlic, and water in a skillet on medium high heat.
• Once skillet is hot, add spinach. Sprinkle with salt and black pepper. Stir and cook until spinach is wilted.
• Adjust heat to low or simmer. Add pine nuts. Cook covered for 1 minute. Add red pepper flakes, if desired. Cook one minute more.
• Enjoy!

SAUTEED SPINACH WITH PINE NUTS

Steps:

• Pick over the spinach leaves and remove the large stems. Wash and drain well. Remove all the moisture by placing between paper towels and patting dry.
• In a large skillet over high heat, heat 1 tablespoon of the olive oil and half the spinach, half the nutmeg and half the pine nuts. Add salt and pepper to taste. Cook and toss very quickly until the spinach is just wilted. Drain. Repeat the procedure with the remaining ingredients and serve hot.

SPINACH WITH RAISINS & PINE NUTS

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

SAUTEED SPINACH WITH PINE NUTS

Steps:

• toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
• In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
• Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
• You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.