Cream Of Spinach Soup With Crushed Bacon Chips Recipes

CREAMY SPINACH SOUP

Steps:

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

CREAMY LENTIL & SPINACH SOUP WITH BACON

Steps:

• Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
• Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
• Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.

CREAM OF SPINACH SOUP

Steps:

• Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

CREAMY SPINACH SOUP

Steps:

• 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.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
• Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

ESTHER DEUTSCH

Steps:

• Sauté the onion in butter over medium heat for five to seven minutes, until translucent.
• Add spinach and garlic, sauté for two more minutes.
• Stir in flour. Add pareve chicken stock gradually. Season with salt, pepper, and nutmeg.
• Simmer uncovered for 25 minutes.
• Add milk and cream and cook another 15 minutes uncovered.
• Puree with an immersion blender until onions are liquified. Simmer additional 15 minutes.
• Season to taste with additional seasoning if needed. Serve hot with toasted pine nuts. Garnish with fresh baby spinach leaves and/or herbed goat cheese.

CREAM OF BACON SOUP

Steps:

• 1. Melt Butter in a 5 to 6 quart Dutch oven. add chopped bacon cooking until crispy. Remove to a bowl lined with a paper towel to drain off excess grease. Set aside.
• 2. Remove most of cooked bacon grease, leaving enough to cover bottom of dish. Add julienned onion , cook for 10 mins, add in garlic cook for another minute.
• 3. Add in chopped potatoes ,broths and Thyme, bring to a boil, then reduce heat to low and let simmer till potatoes are done.( I let mine simmer for approx. 30 min)(Fork tender)
• 4. Wisk in Wondra flour, mixing well. add in half of cooked bacon set the rest aside.
• 5. at this point you will need an Immersion blender, or a blender.( I have an Immersion) Blend until everything in pot is nice and creamy(unless you want chunks)
• 6. now add in cream , maple syrup, salt , pepper and the rest of the cooked bacon. stir to mix in.. serve hot

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
• Add the stock and bring to a boil over high heat, then add the spinach.
• Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
• Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
• Remove from heat.
• Serve piping hot.

CREAMED SPINACH WITH BACON

Steps:

• Heat a nonstick skillet over low heat. Add bacon and cook until crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; reserve bacon fat. When bacon has cooled, crumble and set aside.
• Fill a large saucepan with 2 inches of water. Fit with a steamer basket. Bring to a boil over medium-high heat, then reduce to a simmer. Add spinach to steamer basket, cover, and steam until wilted, about 2 minutes. Transfer spinach to a colander set over a large bowl to drain, reserving drained water; let cool slightly.
• Place butter and 2 tablespoons reserved bacon fat in a heavy-bottomed saucepan. Heat over medium-high heat until melted and beginning to bubble. Whisk in flour, and cook, whisking, until well combined, 2 to 3 minutes. Whisk in cream and bring to a boil over high heat. Reduce heat and let simmer until thickened, 2 to 3 minutes.
• Add spinach and cook, stirring occasionally, 5 minutes. Add some of the reserved spinach water if mixture seems too thick. Season with salt, pepper, and nutmeg; stir in bacon. Transfer creamed spinach to a serving bowl; serve immediately.

CREAMED SPINACH WITH BACON

Steps:

• Cook 3 slices chopped bacon in a saucepan until crisp. Remove; discard all but 2 tablespoons drippings. Add 1 chopped small onion and 1 minced garlic clove,; cook 3 minutes. Sprinkle in 1 tablespoon flour; cook, stirring, 1 minute. Whisk in 1 1/2 cups milk,; season with salt and nutmeg,. Cook until thickened, 4 minutes. Stir in 1/2 cup shredded gruyere,, 1 pound thawed frozen chopped spinach, (squeezed dry) and the bacon. Cook 2 minutes.

SPINACH AND BACON TART

Steps:

• First off, in a saucepan, saute the spinach until wilted.
• Remove from pot and drain excess liquid.
• Heat the olive oil and saute the onion, bacon and garlic until soft.
• Add the herbs and spinach.
• Add the sour cream, cottage cheese, eggs and grated cheddar.
• Season with salt and black pepper.
• Bake in the oven at 190 degrees Celsius for 30 - 40 minutes until set. Serve hot or cold.

CREAM OF SPINACH SOUP WITH CRUSHED BACON CHIPS

Steps:

• Melt butter in the saucepan, add onion and sauté gently for 10mins, until soft, but not coloured.
• Add the spinach to the onion, cover with a lid and cook gently for 4 minutes.
• Add flour and stir gently for 1 - 2 minutes.
• Remove from heat and gently stir in stock and milk. Bring to a boil, stirring constantly then simmer for 3 minutes Season to taste.
• Puree soup in a blender or food processor till smooth and return to pot. Bring it to a boil again. Taste and add seasoning as desired.
• Serve hot.
• Bacon: chop up 250g of bacon and fry in a non-stick pan without oil till crisp. Remove bacon bits from pan and drain on paper towels. Reserve oil and add into the soup for added smokey flavour.