Monday, October 22, 2012

Cream Of Spinach(or Any Greens) Soup

This is so good! I really thought I would get resistance from the kids on this one, but they LOVED it!
I started off with this recipe, but modified it as I went along.
This is fantastic with any greens!! Turnip Greens, Kale, Mustard Greens, Radish Greens.....even Dandelion greens!!! Mix and match if you like!

1 medium onion, diced
1 clove garlic, minced
2 TB olive oil
2 medium potatoes, peeled and quartered
3 cups chicken or vegetable broth
1 chicken or vegetable bullion cube
3 packed cups baby spinach leaves
2 cups milk
1/2 tsp nutmeg
1/4 tsp red pepper flakes
salt and pepper to taste

1 cup sour cream(we prefer Daisy , for its simple ingredient list)

In a large pot heat olive oil over medium heat, add onion and garlic and cook until soft and  fragrant.

Add potatoes, broth and bullion cubes. Bring to a boil, then reduce heat and cover. Simmer 30 minutes until the potatoes are very soft.

Add spinach and simmer 10 minutes longer until the spinach is soft as well.

With a handheld immersion blender (or in a regular blender or food processor, but you may have to work in batches) puree the soup until it is very smooth.

Add in 1 1/2 cups milk and seasonings.

Mix remaining 1/2 cup milk with the sour cream, whisking until smooth then add to soup.

Bring the soup just to a simmer and whisk in the sour cream mixture, heat through and serve.

Garnish with some chives and a sprinkling of nutmeg if you like!

It is fantastic served hot or cold!

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