Roman Spinach Soup Recipes

SPINACH SOUP EVERYONE WILL LOVE!

Steps:

• Heat the olive oil over medium high heat and add the grated onion and carrot, stir well and sauté for about 5 minutes.
• Pour in the 5 cups of chicken or vegetable broth, bring to a boil, then lower heat, partially cover with lid and let simmer about 10-15 minutes.
• Meanwhile, in a medium sized saucepan, melt the 4 tablespoons of butter. Add the flour and stir, while cooking over medium heat. If it starts to brown, the pot is too hot. Cook for about 3 minutes, then slowly add a little of the cup of milk.
• Stir well, then add 1/2 of the milk. Once this is incorporated, add the rest of the milk, stirring constantly. It is important to always stir this white sauce or it will become lumpy, or stick to the bottom. If it does become lumpy, you can always "cure" the problem by blending the sauce with a stick blender (shhh...don't tell anyone)!
• Next, add about a cup of the carrot, onion broth to this sauce and mix well; then add the entire pot of sauce to the simmering broth, while stirring well.
• Now it's time to add the spinach. Stir well and simmer for about 2 minutes, then remove from heat and add the milk/cream. Stir well and add salt and pepper to taste. That's it! Soup's done!
• If you'd like to add a nice finishing touch and bit of crunch, you can sauté the tablespoon of butter with about 1/2 cup of sliced almonds until they brown a little. Sprinkle a little on top of each serving in the bowl and enjoy.

ROMAN SPINACH SOUP

Steps:

• In a 4-qt saucepan, over medium heat, bring broth to a boil.
• Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
• Set aside.
• Add spinach to broth and simmer 1 minute.
• Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
• Simmer 2 to 3 minutes or until egg is cooked.
• Garnish with lemon slices and parsley.
• Note: Soup may look curdled.

SPINACH SOUP

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• Melt the butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Sprinkle in the flour and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add 2 teaspoons salt, the cayenne and a few grinds of black pepper and stir to combine. Cook, stirring constantly, until slightly thickened, about 5 minutes.
• Pour in the pureed spinach and cook until thickened, 3 to 5 more minutes. If the soup is too thick, stir in more warm water or milk. Check the seasonings, adding more salt, black pepper or cayenne as needed. Ladle into bowls and top with parsley and/or chives.

SPINACH SOUP

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
• Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

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 ROMAN STYLE

Steps:

• Put the raisins in a small bowl with enough warm water to cover. Soak for about 15 minutes and set aside.
• Put the wet spinach in a frying pan large enough to hold it all and cook over a high flame until it collapses and turns dark green, stirring constantly. Transfer the spinach to a colander and set aside. If the frying pan is wet, dry it with a paper towel.
• Pour olive oil into the frying pan over medium-high heat. Add garlic and brown it, being careful it doesn't burn. Remove and discard. Take the raisins from the water, squeeze as dry as possible and add them to the oil with the pine nuts. Turn the heat down to medium and cook until the nuts turn a golden color. Be careful because the nuts can burn easily.
• Return spinach to the pan, stir with a fork and add salt and pepper, to taste. Mix all ingredients and continue cooking for about a minute. You may add additional olive oil if desired.

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

CREAMY SPINACH SOUP

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream