Cook bacon until crisp.
Remove and crumble.
Pour off fat; add soup mix.
Gradually blend in water until smooth.
Bring to a boil.
Stir often; partially cover.
Simmer 10 minutes.
Stir now and then; add milk, spinach, nutmeg and bacon.
Heat and stir. Makes 3 to 4 servings.
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.
Spray the pan,and add the onions and celery.
Cover and cook on LOW until they are tender and almost lose colour.
Stir it occasionally.
Blend in the cornflour, add the potatos and stock. Stir constantly until boiling.
Simmer for 30 minutes.
Add spinach and stir until it is defrosted and heated in the soup.
Add the skim milk, heat through and serve.
Melt butter in a pan.
Add onions and celery.
Cover and cook until tender - about 15 minutes.
Stir occasionally.
Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
Simmer 30 minutes.
Add spinach cook 2 minutes.
Then add cream.
Top with grated cheese if desired.
igh heat until shimmering. Add spinach and cook, stirring often, until
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
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.
oil on high heat. Add potato, pasta and chicken meat. Reduce
Melt butter in large saucepan over medium heat.
Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
Add chicken stock,parsley, salt and pepper and bring to a boil.
Reduce heat and simmer 20 minutes.
Let cool, then puree in blender until smooth; chill thoroughly.
Add remaining ingredients, except avacado and puree until smooth.
Chill; taste and adjust seasoning.
Just before serving,peel,seed and dice avocado and stir into soup.
norr Cream of Spinach Recipe Mix that I used. NOT \"soup mix\". Zaar
ins or until soft. Add potato and beans and cook, stirring
Heat oil in a large saucepan on medium. Add cauliflower and potato. Cook, stirring, for 2 mins.
Stir in stock and 2 cups water. Bring to boil. Simmer, covered, for 15-20 mins or until tender.
Puree with a hand blender or food processor. Stir in milk and season to taste. Heat gently. Stir in spinach. Serve with toasted cheese baguette.
cup water, and soup base into potato mixture; bring to a