SIMPLE spinach soup recipe?

Question

Title speaks for itself;]

please and thank you!

Answer 1

INGREDIENTS (Nutrition)

    * 1 pound frozen chopped spinach, thawed

    * 2 cups water

    * 4 teaspoons chicken bouillon granules

    * 1/2 cup chopped onion

    * 1/4 teaspoon garlic powder

    * 1/4 cup butter

    * 1/4 cup all-purpose flour

    * 3 cups half-and-half

    * salt and pepper to taste

DIRECTIONS

   1. 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 spinach 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 half-and-half into the spinach, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Answer 2

Simple huh? Well start with your basics like your veggies (chopped) carrots,celery, and onions. Then add in your spinach (frozen or fresh) chicken stock (med temp. water with chicken base) salt and pepper (preferably white pepper) . And depending on how runny or thick you want your soup and corn starch to thicken it up, other option if you do not like using corn starch is a little bit of flour (all purpose) mixed with some melted butter ...

Answer 3

CREAMY GARLIC SPINACH SOUP  

1/2 lb fresh spinach

2 large heads of garlic, minced

2 large onions, diced

4 medium potatoes, diced

3 cups chicken stock

2 cups heavy cream

2 large egg yolks

8 tbsp butter

Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender.

Add the chicken stock, and diced potatoes. Cook on medium heat for 30 minutes. If you like, you may allow the potatoes to disintegrate or crush them as they cook. Add the minced garlic and spinach; simmer for another 10 minutes.

Add the cream. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be weak. Be sure to heat WITHOUT BOILING.

In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly.

Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened. DO NOT BOIL.

Add salt and pepper to taste. Remove from heat and swirl in remaining butter.

Serve immediately.

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QUICK CREAM OF SPINACH SOUP  

1 (10 1/2 oz.) can cream of chicken soup

1 c. milk

1 (10 oz.) box spinach, chopped

Thaw spinach ahead of time. Press out moisture. Blend milk into soup. Heat. Add spinach. Serve hot. This can also be cream of carrot, cauliflower, etc.

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SPINACH AL A RAMEN NOODLE SOUP  

2 pkgs. Ramen noodles (chicken or beef) soup

1 pkg. frozen spinach

1. Cook Ramen noodles as directed.

2. Bring frozen spinach to a boil and drain.

3. Add frozen spinach to Ramen noodles soup.

4. Heat and serve. Approximately serves 4-6.

TIP: Way to get children to eat their green vegetables and is a great source of minerals and vitamins. GREAT FOR LUNCH!

Answer 4

I make this from fresh spinach which I grow in my garden, but I suppose you can make it from frozen or canned spinach also.

After washing and cutting the leafy parts from the while stems, I blanch the spinach in a little salted water. I then peel and dice a large potato and cut up an onion all of which goes in with the blanching spinach.

I let it simmer for a while and allow it to reduce.

If you like, you can also add a carrot or two, usually diced.

Now when the veg is well reduced I add more water and also some stock powder, (which ever flavour suites you).

Only at a simmer I allow the soup to cook while adding diced bacon bits about 20 minutes before serving.

Enjoy with fresh bread.

Answer 5

I went to a place with the best spinach soup and i got the recipe and thought i would share it.

1 1/2 teaspoons corn oil

1 1/2 cups yellow onions, medium diced

1/2 cup sliced green onions, both green and white parts

1 3/4 cup peeled Yukon Gold potatoes, medium diced

3/4 pound cleaned spinach leaves

1 1/2 quarts vegetable stock

1/2 cup heavy cream

2 1/4 teaspoons kosher salt

3/4 teaspoon pepper

In a wide skillet, heat oil and sauté onions, green onions and potatoes until onions soften. Do not brown. Add vegetable stock and stir well then bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color. Cool the soup to warm. Pureé in batches in the blender or food processor. Add cream and season with salt and pepper.

Answer 6

Simple:

Easy Spinach Soup

Ing:

    2 cups boiling water

    2 tsp (or two cubes) bouillon

    1 cup ripped fresh spinach leaves

    1 shitake mushroom, cut into bite-sized pieces

    2 shakes of ginger powder

    1 cup cooked rice (white or brown)

Dir:

Boil the water, add the chix flavoring, toss in everything else and simmer till the spinach is wilted.

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And just cuz I love it, NOT so simple!  :)

Cream of Spinach Soup Recipe

Ingredients:

2 cups chopped fresh spinach - packed - (or 1 10-oz package frozen spinach, thawed)

1 cup chopped onion

1/4 cup butter

3 medium potatoes, peeled and quartered (about 1 pound)

1 1/2 cups chicken broth (or vegetable broth for vegetarian option)

1 1/2 cups water

2 chicken bouillon cubes (or vegetable bouillon cubes for vegetarian option)

2 cups half-and-half

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup sour cream

Optional: chopped chives and/or ground allspice for garnish

Dir:

1 In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

2 Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.

3 Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.