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I found out recently, after almost 9 years of marriage, that my husband doesn’t really get excited over soup. WHAT? I
feel like we should have talked about this in our marriage prep class. That doesn’t stop me from making
it…and making him eat it.
I’ve been on a soup kick lately and he’s been along for the ride. First with the Sidekick Tomato Soup and now with this
Cream of Spinach Soup! Really, I think I just want a good excuse to eat croutons…Which he’s not super into and that’s
fine because it means more for Cooper and I (we both have the crouton loving/crust on pizza is the best part gene).
Next up, I think I’m going to make a batch of Pasta Fagioli. The cold weather practically BEGS for it.
Even though this recipe has cream and butter in it, I feel like it’s gotta be good for you. LOOK AT THAT GREEN
COLOR. With almost TWO POUNDS of spinach packed in, it’s practically a salad. A creamy dreamy warm
salad/soup…with croutons
After about 15 minutes in the oven (at 350F) we have torn croutons for our soup.
I like them torn because there are some parts that are still a little chewy/doughy and parts that are crunchy.
Butter goes into a large pot. We want to melt it until get gets foamy.
There’s a little chopping involved here.
Shallots, onion, garlic.
Croutons galore.
I’m having this for dinner tonight!
serves 4
In a medium saucepan, bring the stock to a simmer over medium heat. (Alternately, you can heat the stock in a microwave
bowl in the microwave for 3-4 minutes on High).
Meanwhile, in a large pot, melt the butter over medium heat. When it foams, add the onion, shallots and chopped garlic.
Partially cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the flour, whisk for a
minute or so, then whisk in the warm stock. Add the spinach and stir until wilted. Simmer 10 to 15 minutes. Add the
lemon juice and season with salt and pepper.
Using an immersion blender or working in batches in a high-powered blender or food processor, puree the soup. If using a
blender or food processor, return the soup to the pot. Stir in the heavy cream and simmer over low heat 5 minutes. Season
to taste and serve each bowl with a sprinkle of smoked paprika and an overflowing handful of croutons.