1. Clean Spinach in cold running water.
2. Boil spinach for 4-5 minutes or till soft.
3. Use a colander to remove water from spinach. Run it in cold water.
4. Put it in blender, add 2 cups of water. Mix till you get smooth consistency.
5. Heat oil in pan and transfer spinach to this pan. Add salt & pepper.
6. Bring it to boil. Add chopped onion. Turn off the heat. Your spinach soup is ready.
7. Put little cream on top when serving in bowl.
Serve hot.
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 onion 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 cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
BASIC CHICKEN SOUP:
Place chicken pieces and
Cauliflower soup.
Cut cauliflower into small
alf-and-half, milk and spinach. Heat on low until hot
In a large saucepan, let the butter melt over medium heat.
Add in the onion, carrot, and spinach; cook and stir frequently for 3-4 minutes or until vegetables are softened.
Add the soup mix, then the milk; whisk until mixture is smooth.
Bring to a boil, add in nutmeg and pepper; lower heat to medium-low and simmer 5 minutes or so before serving.
1. In boiling water, simmer Tofu for 2min.
2. To make soupIn another sauce pan, place Dashi stock, sugar, soy sauce, and Sake and heat over medium heat. After boiling, add corn starch?and stir until it thickens. Add edamame, spinach, and 3 pinch of salt. Turn off the burner.
3. Drain tofu in a slotted spoon, and Transfer to a serving bowl.
4. Cover the tofu with spinach soup.
n the soup so they don't have to be all the
Combine all except spinach in pan.
Bring to a simmer.
Add spinach in batches and cook until just wilted.
Drain
Serve.
If you have left overs use the spinach for other recipes.
et it started.).
Roll all the way up and seal
immer for 15 mins. Add spinach and simmer for 2 mins
In a large, heavy soup pot, combine cleaned lentils, stock (
For the soup, heat oil in a large
To make the soup, heat 1 tbsp of the
Melt butter in a large saucepan on medium heat. Cook onions and garlic, stirring, for 5 mins or until onion has softened. Add lemon peel, spinach and potatoes; cook, stirring, until spinach has just wilted.
Stir in stock and 5 cups water. Bring to a boil. Reduce heat to low; simmer, covered, for 15 mins, or until potato has softened.
Let stand for 10 mins. Blend or process, in batches, until smooth.
Return soup to same pan. Stir in cream. Cook on low heat until heated through. Ladle soup into bowls; sprinkle each with feta.
o a boil, blanch the spinach in it for 1 minute
add black eyed peas to soup and bring to a boil
lice shallots thinly.
Put all the olive oil in a
Fry tortillas until soft. Fill with cheese and chpd onion. Roll and place seamside down in baking dish. Cook and drain spinach. Put spinach, soup, chilies and salt in blender. Puree. Stir in sour cream. pour over rolled tortillas. Bake 350 for 30 min. Sprinkle more cheese on top and heat until melted.
saute garlic until browned on all sides, 3 to 4 minutes