LEMONY SPINACH SOUP WITH FARRO
Hearty enough to serve for dinner, but full of a salad's worth of vibrant dark-leafed greens, this soup is both satisfyingly and extremely verdant. Puréeing a little potato into the broth adds creaminess and body, while chile and lemon juice make it bright and spicy. If you don't have farro, you can leave it out, or substitute 2 cups of cooked rice (either brown or white). Farro adds a nice chewy texture and some heft to the bowl, but isn't strictly necessary.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in the garlic, rosemary and bay leaves; cook 1 minute more. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
- Discard rosemary branches and bay leaves from the soup pot. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. If it's too thin, let it simmer uncovered for another few minutes to thicken. Stir in lemon juice and more salt to taste. Stir in farro.
- To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, if desired.
LEMONY PEA AND SPINACH SOUP
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.
Provided by Alexa Weibel
Categories soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
- Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
- Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
- Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.
SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON
The simplicity of this soup's technique belies its depth of flavor, which is both vivid and complex. The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce. The result is a soup that's both vegetal and creamy, tangy and rich. You'll find it so tasty that you'll forget you're drinking your vegetables.
Provided by Samin Nosrat
Categories easy, lunch, quick, soups and stews, main course
Time 20m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
- Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
- Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
- Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 2 grams
SPINACH LEMON BALM SOUP
Steps:
- 1. Heat oil in 2 qt. sauce pan. Add onion and cook until golden over medium heat, stirring as necessary to prevent burning. (about 12 min). 2. Meanwhile, put potatoes and vegetable broth into second 2 qt sauce pan and bring to boil. These will cook for about 15 min total. 3. After 12 min add spinach and lemon balm to saute pan; stir and cover. Cook for 3 min. 4. Use submersible blender to slightly puree potatoes in broth then add the now thickened broth to the spinach pan. 5. Turn heat down to low (or off if you are serving immediately). And add sour cream, zest, salt, and pepper. Stir to combine and serve. * Do not boil or else your sour cream will curdle. Can be garnished with a slice of lemon
CREAMY SPINACH SOUP
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Time 1h15m
Number Of Ingredients 10
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
Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium
SPINACH BASIL SOUP WITH LEMON
For such an easy soup to make, you're left with a flavorful addition to your meal....or make it a main course by serving with bread sticks and a salad. This is from the Naniboujou resort cookbook. Serves 6 to 8 as a side dish or 3-4 as a main course
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauce pan, melt the butter over low heat and saute the onion until soft, about 10 minutes.
- Add the garlic, saute another minute or two; mix in the drained spinach, basil and chicken broth and bring to a boil.
- Reduce the heat and simmer, uncovered, approximately 10 minutes.
- Mix in the remaining ingredients.
- Heat and serve.
LEMONY QUINOA-AND-SPINACH SOUP
Make sure to rinse your quinoa well in cold water before using.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.
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