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.
In a large saucepan, heat oil on medium. Saute bacon, onion, and garlic 2-3 minutes, until bacon is crisp.
Stir in wine and cook 1-2 minutes, until reduced slightly. Add pasta, stirring to coat.
Mix in milk, soup and water. Bring to simmer and season to taste. Reduce heat to low. Simmer, covered, 8-10 minutes, stirring often.
Remove from heat. Set aside, covered, 5 minutes. Stir in spinach and top with Parmesan to serve.
oils and thickens. Stir in spinach and bring to a boil
then stir in half the spinach and the lemon zest.
In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt.
Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
Transfer solids to a food processor or blender, and process to a smooth puree.
Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
Ladle soup into bowls and sprinkle with Parmesan.
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.
In a large stockpot, melt butter over meium heat. Add onion and saute until softened, about 4 minutes. Add garlic and saute until aroma is released, about 30 seconds. Add spinach and broth and simmer 5 minutes to allow flavors to blend. Puree soup in blender and batches and return to pot. Add cream and cook until heated through. Finish with nutmeg and 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.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
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.
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
br>In a saucepan, combine spinach with heavy cream and season
ill continue cooking in the soup so they don't have
Heat oil in a large saucepan on high heat. Add bacon, onion and garlic and saute until onion is tender and bacon is browned.
Add potatoes and cook, stirring, for 2 mins. Stir in spinach and stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins, until potatoes are tender and liquid has thickened.
Puree soup using an immersion blender or in a blender. Season to taste. Serve topped with cream and bacon or prosciutto.
Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.
Add in soup and remaining ingredients, stirring well.
Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.
Heat oil in a saucepan over medium heat. Saute leek and garlic for 3-4 mins, until tender. Add spinach, potatoes, stock and 1 cup water. Season. Cook for 15-20 mins, until very tender. Puree until smooth then mix in milk.
Ladle into serving bowls and sprinkle with crumbled feta and chopped dill.
In a large, heavy soup pot, combine cleaned lentils, stock (