Rich Garlic Soup With Spinach And Pasta Recipes

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RICH GARLIC SOUP WITH SPINACH AND PASTA



Rich Garlic Soup With Spinach and Pasta image

This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.

Provided by Martha Rose Shulman

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 heads garlic
2 quarts water
1 tablespoon olive oil
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt to taste
1/2 cup small macaroni shells
6 1/2-inch thick slices country bread, toasted and rubbed with a cut clove of garlic
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
4 egg yolks
1 6-ounce bag baby spinach

Steps:

  • Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife.
  • Place the garlic cloves in a large saucepan with the 2 quarts water, olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.
  • Add the macaroni shells to the broth and simmer until cooked al dente.
  • Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
  • Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 957 milligrams, Sugar 1 gram

CHILLED GARLIC AND SPINACH SOUP



Chilled Garlic and Spinach Soup image

Green garlic, which greatly resembles an overgrown scallion, has a mild flavor. Heads of fresh garlic are mature but just harvested. Because they haven't been cured for winter storage, they're very juicy. If you can't find either type of garlic, substitute scallions for the green garlic and regular (cured) garlic for the fresh. The soup will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h

Yield Makes 6 cups

Number Of Ingredients 9

3 to 4 heads fresh garlic (enough for 3 tablespoons)
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
2 cups low-fat plain yogurt
6 to 10 green garlic stems, trimmed and cut into 1/4-inch slices (1 cup)
1 1/2 cups low-sodium chicken broth
1/2 pound baby spinach (6 packed cups)
1/4 cup fresh basil leaves, plus small leaves for garnish
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 400 degrees. Place fresh garlic heads on parchment-lined foil, drizzle with oil, and season with salt. Wrap in foil, and roast until tender, about 40 minutes. Let cool, then squeeze out garlic, discarding skins. Place 1/4 cup yogurt in a bowl, and stir in 2 teaspoons roasted garlic.
  • Heat oil in a medium saucepan over medium-high heat, and saute green garlic until translucent, about 3 minutes. Add broth, and bring to a boil. Reduce heat, and simmer 5 minutes. Let cool.
  • Transfer broth mixture to a blender. Add remaining yogurt and half the spinach, and puree. Add remaining spinach, the basil, and 2 tablespoons roasted garlic (reserve remainder for another use), and puree. Add lemon juice, and season with salt. Refrigerate at least 2 hours and up to 1 day. Before serving, top with a little roasted-garlic yogurt and basil.

GARLIC SOUP WITH SPINACH



Garlic Soup With Spinach image

I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 1/2 quarts chicken stock, turkey stock, vegetable stock, or water
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Salt and freshly ground pepper to taste
2 to 3 large garlic cloves (to taste), minced
1/2 cup elbow macaroni
2 eggs
1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped
1/4 cup freshly grated Parmesan (1 ounce)

Steps:

  • Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
  • Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
  • Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 0 grams

GARLIC SPINACH SOUP



Garlic Spinach Soup image

If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.

Provided by miskyn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 7

4 cups chicken broth
2 cloves garlic, minced
3 tablespoons grated fresh ginger root
1 cup chopped zucchini
2 cups cubed cooked chicken
1 (2 ounce) package cellophane noodles
4 cups fresh spinach

Steps:

  • Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
  • Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g

SPINACH GARLIC SOUP



Spinach Garlic Soup image

"During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4-6 servings.

Number Of Ingredients 11

1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrots
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter, cubed
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm. , Meanwhile, in a large skillet, saute the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly., Puree in small batches in a blender until finely chopped. Place in a large saucepan. Add the cream, milk, pepper and nutmeg; heat through but do not boil.

Nutrition Facts : Calories 253 calories, Fat 22g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

SPINACH GARLIC SOUP



Spinach Garlic Soup image

This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results

Provided by MissPenny

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrot
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
3/4 cup heavy cream
1/4 cup milk
1/2 teaspoon pepper

Steps:

  • In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
  • Reduce heat; simmer 5 minutes, stirring occasionally.
  • Remove from the heat; cool to luke-warm.
  • Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
  • Add flour; cook and stir over low heat for 3-5 minutes.
  • Add to spinach mixture.
  • Puree in small batches in a blender or food processor until finely chopped.
  • Place in a large saucepan.
  • Add cream, milk, and pepper, heat through but do not boil.

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