Spinach And Green Garlic Soup Recipes

GARLIC SOUP WITH SPINACH

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.

CHILLED GARLIC AND SPINACH SOUP

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.

RICH GARLIC SOUP WITH SPINACH AND PASTA

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.

GARLIC SPINACH SOUP

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.

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

SPINACH GARLIC SOUP

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.

LETTUCE AND GREEN GARLIC SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the rice, stock, parsley leaves and bouquet garni, and bring to a boil. Add the lettuce and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes. The tough ribs of the lettuce leaves should be thoroughly tender.
• Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If using a regular blender, return the soup to the heat. Add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives and freshly grated Parmesan.

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

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.

GREEN LENTIL SOUP WITH SPINACH

Steps:

• Soften the onion with the garlic and the celery in the olive oil. Add the tomatoes and cook for 10 minutes, stirring. Add the lentils and the chicken stock. Bring to a boil, turn down the heat and simmer for 45 minutes. If the soup is too thick, add more stock.
• Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.