Raw Cream Of Spinach Soup Recipes

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
• Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

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.

CREAMY SPINACH SOUP

Steps:

• Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

RAW CREAM OF SPINACH SOUP

Steps:

• Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
• Chill soup, covered, until cold, about 1 hour.

SPINACH CREAM SOUP

Steps:

• Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
• Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
• Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
• Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
• Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
• Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
• Serve soup garnished with croutons.