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.
Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.
In a large saucepan, melt 2 1/2 Tbsp. butter.
Add the carrots, scallions and clove of gallic; saute until the scallions are soft. Bring the chicken broth to a boil, stir in rice or pasta.
Simmer 5 to 10 minutes.
Just before serving, stir the spinach into the hot liquid.
Cook for two to three minutes until spinach is done.
Add salt and pepper to taste.
Top with parmesan cheese and/or croutons if desired.
Heat water, bouillon granules and frozen spinach to boiling in a 2-quart saucepan; break up spinach.
Cover and cook about 3 minutes or until tender.
Stir in mushrooms, pimientos, garlic salt and rosemary; heat until hot.
Garnish each serving with 1 tablespoon yogurt.
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.
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.
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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ill continue cooking in the soup so they don't have
norr Cream of Spinach Recipe Mix that I used. NOT \"soup mix\". Zaar
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Mix seasonings and onion and jalapeno (optional but perfect spiciness)with ground beef.
Form into meatballs (approx 1 inch) around sliced of hard boiled egg and place into a large soup kettle.
Fry until ground beef is just about done.
Add everything except corn and spinach.
Simmer until carrot is soft.
Add corn and spinach.
Heat thoroughly.
Sprinkle cilantro once soup has been served.
In a large, heavy soup pot, combine cleaned lentils, stock (
iny meatballs using you favorite recipe.
Heat oil in a
For the soup, heat oil in a large
To make the soup, heat 1 tbsp of the