Cream of Spinach Soup Recipe

by katerina on September 10, 2006

So yesterday I had all four of my wisdom teeth out. Thankfully the experience was good over all and only one was impacted so that is really the only source of pain. However, I am now a food lover with some extremely limited food choices. The last 24 hours have been predominately ginger ale, milkshakes, apple sauce and mashed potatoes. I did manage to encourage my “nurse” aka boyfriend to put roasted garlic in the mashed potatoes but I was still fairly couch ridden and useless.

However, around 5pm today I got a bit of a wind and decided to attempt to make myself something exciting. Barring a couple of minor drug induced spillages it all went well. I wanted to make something that I hadn’t made before and yet would be easy on my body. So I did some googling and came up with Cream of Spinach Soup. I used Elise’s recipe as a base and modified it slightly. Because of my teeth I also pushed everything through a fine sieve after putting it through the blender and served it room temp. It is extremely, extremely rich so you have to be in the mood for it. I might tone down the cream next time and substitute some milk instead.

[print_this]Cream of Spinach Soup:

1 10oz pkg frozen spinach, dethawed
1 medium onion, chopped
3 cups chicken stock or vegetable stock
2 medium potatoes, peeled and chopped to 3/4″ cubes
¼ cup butter
1 cup heavy cream
1 cup half and half
½ teaspoon salt
⅛ teaspoon pepper
¾ cup sour cream/yoghourt

1. In a large pot over medium heat saute onion in butter for 3 minutes or until soft. Add potatoes and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 25 minutes or until the potatoes are tender. Add spinach and cook for 3-4 minutes longer until spinach is tender.

2. Process through a blender and return to saucepan. Whisk in cream, salt and pepper.

3. Over low heat, bring to just before simmering. Whisk in the sour cream or yoghourt.[/print_this]



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