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Healthy Spinach Soup

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This spinach soup recipe is a filling soup prepared with fresh spinach in chicken broth. Flavored with lemon juice and parsley, the spinach soup is cooked with cream and is quite savory. Topped with a garnish of eggs sprinkled with paprika, this spinach soup is a nutritious side to add to any meal.
  Fresh spinach/1 package frozen spinach 1 1⁄4 Cup (20 tbs) (About 4 To 5 Handfuls)
  Butter 3 Tablespoon
  Onion 1 , finely chopped
  Flour 1 1⁄2 Tablespoon
  Vegetable broth/Water / chicken cube 4 Cup (64 tbs)
  Parsley sprigs/1 tablespoon dried parsley 4
  Bay leaf 1
  Lemon 2 , squeezed
  Powdered mace 1⁄2 Teaspoon
  Cream 1⁄2 Cup (8 tbs)
  Hard boiled eggs 2 , sliced
  Paprika/Croutons 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Wash spinach thoroughly, if using fresh spinach; drain.
Shake off excess water.
Melt butter; cook onion and spinach gently until spinach has softened and become limp without browning.
If using frozen spinach, let block thaw completely.
Sprinkle in flour; blend smoothly.
Add stock; bring to boil, stirring constantly.
Add parsley, bay leaf, and seasoning; reduce heat.
Simmer 10 to 12 minutes.
Do not overcook; this spoils green color and fresh flavor.
Put through fine food mill, or blend until smooth in electric blender or food processor.
Reheat; add lemon juice.
Adjust seasoning; add mace.
Stir in cream just before serving.
Garnish with hard-boiled egg slices in each cup; sprinkle with paprika or croutons.

Recipe Summary

Side Dish

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