Saturday, February 19, 2011

Spinach soup, attempt number 1.

Spinach soup! Yum yum! And such an easy way to eat all of the spinach in our fridge, in one sitting.

Inspired by this recipe, I took the spinach leaves off the stalks and put them in our food processor. Then I made three cups of chicken broth (using a chicken cube). While the chicken broth was boiling, I sauteed 2 cloves of garlic and some chopped leeks (I had some leftover from a previous dish) in a tablespoon of butter, and after a few minutes, added some chopped potatoes. I added the chicken broth and simmered until the potatoes were cooked. Then I threw in two-thirds of the spinach leaves, added a cup of fat-free milk, and simmered for 10 minutes.

I seasoned the soup with nutmeg and lemon pepper. When that was done, I put our handheld blender in the soup and blended the soup for a short while. When that was done, I poured the soup into bowls, and garnished with the remaining spinach.

The soup came out tasting quite yummy, but the consistency was too thin. I guess going totally fat-free has its drawbacks. The next time, I might add a tablespoon of cream just to thicken the soup a little.

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Unknown said...

You can also try adding a potato to thicken the soup naturally :)