Cold Spinach Soup Recipes

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.

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.

Steps:

• Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
• Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
• Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
• Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.

Steps:

• Wash spinach and place in a large skillet with the adhering water. Cover. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain. Place the spinach and the dill in a food processor and process until finely chopped.
• Scrape mixture into a metal bowl. Stir in scallion, pickles, beer, horseradish, water and salt.
• If using sorrel, heat the butter in a large skillet over medium heat until just melted. Add the sorrel and cook 4 to 5 minutes, or until color turns. Remove from heat. Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture. If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream. Refrigerate until cold. Just before serving, stir in vinegar. Add more salt if needed.

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.

Steps:

• Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
• Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
• Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
• Stir in the crème fraîche. Reheat and serve.

Steps:

• Wash spinach thoroughly to remove all sand. Cook about 10 minutes or until soft in six cups of water in a 2 1/2- to-3-quart saucepan, not made of iron or aluminum.
• Combine the milk, sour cream and flour, and beat well until the flour is smoothly blended in. Bring the spinach to a rapid boil, then add the cream mixture, stirring constantly with a wooden spoon or beating with a whisk. Add about one and one-half teaspoons salt, one-quarter teaspoon white pepper and enough lemon juice to give it a winey edge. Boil rapidly for about five minutes, or until the cream has blended with the soup stock and all traces of flour disappear.
• Beat the egg yolks with a fork until thin. Remove the soup from the heat and, using a ladle, slowly trickle some hot soup into the yolks, beating constantly as you do so. Continue this until three cups of soup have been added to the yolks. Now, slowly trickle the egg-yolk mixture back into the soup, again beating steadily as you do so.
• Using the pot in which the soup cooked, and another pot or bowl with a good long handle, pour the soup back and forth from one receptacle to the other; repeat about 12 times until soup is smooth and well blended.
• Adjust seasonings, adding a pinch of sugar if necessary, and chill thoroughly.
• Ladle the soup into chilled cream-soup bowls or cups. Serve whipped sour cream on the side, or add a dollop to each serving. Pass garnishes in individual relish dishes.

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

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.

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.