Put the spinach in a big pot and along
Puree spinach in food processor.
Saute onion, carrot, celery and red pepper in butter in a large, heavy saucepan.
Add flour, stirring until smooth.
Cook, stirring constantly 2 minutes.
Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in spinach, salt, nutmeg, and lemon-pepper.
Cook until thoroughly heated.
Sprinkle each serving evenly with probolone cheese and crumbled bacon.
In a deep pot, saute the oil, garlic, onion for 2-3 minutes. Add in broth and bring to a boil.
Add sliced potatoes, cook for 20 minutes and stir occasionally.
Potatoes will begin to break up and thicken the soup.
Stir in spinach in bunches, when one bunch wilts add another bunch.
Add nutmeg, salt, and pepper to taste. Stir in the tomatoes and heat through for 2-3 minutes.
Remove from heat to large serving bowl and add in grated cheese. Serves 4.
Bring the vegetable broth to a boil.
Put spinach in microwave-safe bowl and microwave for 3 minutes.
Once broth is boiling, add the can of tomato sauce and stir. reduce heat to medium-high.
Take spinach out of microwave and pull apart.
Add to tomato mixture and cook for 3 or 4 minutes stirring constantly.
Season to your taste.
Add the gnocchi and stir.
Cook 4 more minutes and serve.
Preheat the oven to 350\u00b0F. Lightly grease six 1/4-cup ramekins.
Heat soup in saucepan until almost boiling. Remove from heat. Cool slightly.
Beat egg yolks in a large bowl. Stir in soup, spinach and onion.
Beat egg whites in a medium clean bowl with electric mixer until stiff peaks form. Lightly fold into soup mixture.
Arrange ramekins on a baking pan. Divide soup mixture between ramekins. Sprinkle with cheese.
Bake 15-20 mins, until puffed and golden. Serve hot.
o a boil, blanch the spinach in it for 1 minute then
In large stock pot, heat olive oil and saute onion, celery, and garlic until limp.
Add lentils and broth; bring to a boil.
Reduce heat and simmer, covered, 1 hour or until lentils are tender.
Cool slightly.
Using blender, puree soup in batches; return to stock pot.
Rinse spinach in colander and squeeze out as much moisture as possible.
Add spinach to soup, stirring to combine completely.
Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
Serve cold or at room temperature.
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 sardines or kombu in a large Dutch oven or
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.
In a large bowl, combine eggs
Cook pasta in a large saucepan of boiling
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.
-Brown ground meat in large sauce pot (6 quart
Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350\u00b0F.
Spread thawed and squeezed dry spinach over bottom of dish.
Place thawed fillets over spinach and sprinkle with salt and pepper.
In a bowl mix the flour and water, add the soup and mix well.
Spoon over fillets and top with shredded cheese.
Bake 30-35 minutes.
In a pot dissolve 1 bouillon cube in 1 cup boiling water.
Add frozen spinach, cook until done.
Drain spinach, reserving liquid.
In a frying pan combine butter, onions and garlic.
Cook slowly for 10 minutes.
Add spinach.
Cook, stirring constantly, for 3 minutes.
Add spinach liquid.
In a bowl dissolve remaining bouillon cubes in remaining boiling water.
Add mixture to pot.
Add pepper and salt.
Bring to a boil.
Reduce heat.
Cook for 15 minutes longer.
Garnish with nutmeg.
Heat butter and oil in a large saucepan over medium
Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
Cook over medium heat, breaking up the sausage, until no longer pink.
Add broth, potato, garlic and basil.
Bring to a boil, reduce heat and simmer until potato is tender.
Add cannelini beans and spinach, cook until spinach is wilted.
Add cream, salt and pepper, cook another minute or 2 until heated through.
Serve in soup bowls and sprinkle with cheese.
Preheat oven to 350 degrees.
In large saucepan, cook spinach according to package directions: drain well.
Stir in soup, mustard, and ham.
Pour into 9x9 inch baking pan.
Top with eggs.
Bake 15 or 20 minutes or until heated through.
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.