Spinach Soup Recipe
This spinach soup recipe is a filling soup prepared with fresh spinach in chicken broth. Flavored with lemon juice and parsley, the spinach soup is cooked with cream and is quite savory. Topped with a garnish of eggs sprinkled with paprika, this spinach soup is a nutritious side to add to any meal.
Ingredients
4 to 5 handfuls fresh spinach (or 1 package frozen spinach)
3 tablespoons butter
1 onion, finely chopped
1 1/2 tablespoons flour
4 cups vegetable broth (or water and chicken cube)
3 or 4 sprigs parsley (or 1 tablespoon dried parsley)
1 bay leaf
Salt and pepper
Squeeze or 2 of lemon juice
1/4 to 1/2 teaspoon powdered mace
1/2 cup cream
Garnish
2 hard boiled eggs, sliced
Paprika or croutons
Directions
Wash spinach thoroughly, if using fresh spinach; drain.
Shake off excess water.
Melt butter; cook onion and spinach gently until spinach has softened and become limp without browning.
If using frozen spinach, let block thaw completely.
Sprinkle in flour; blend smoothly.
Add stock; bring to boil, stirring constantly.
Add parsley, bay leaf, and seasoning; reduce heat.
Simmer 10 to 12 minutes.
Do not overcook; this spoils green color and fresh flavor.
Put through fine food mill, or blend until smooth in electric blender or food processor.
Reheat; add lemon juice.
Adjust seasoning; add mace.
Stir in cream just before serving.
Garnish with hard-boiled egg slices in each cup; sprinkle with paprika or croutons.
Shake off excess water.
Melt butter; cook onion and spinach gently until spinach has softened and become limp without browning.
If using frozen spinach, let block thaw completely.
Sprinkle in flour; blend smoothly.
Add stock; bring to boil, stirring constantly.
Add parsley, bay leaf, and seasoning; reduce heat.
Simmer 10 to 12 minutes.
Do not overcook; this spoils green color and fresh flavor.
Put through fine food mill, or blend until smooth in electric blender or food processor.
Reheat; add lemon juice.
Adjust seasoning; add mace.
Stir in cream just before serving.
Garnish with hard-boiled egg slices in each cup; sprinkle with paprika or croutons.
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