Green Schi Spinach Soup Recipes

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SPINACH SOUP WITH GREEN ONIONS



Spinach Soup with Green Onions image

Provided by Marianne Mays

Categories     Soup/Stew     Quick & Easy     St. Patrick's Day     Spinach     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 7

5 tablespoons butter
1 bunch green onions, chopped
1/4 cup all purpose flour
3 1/2 cups milk (do not use low-fat or nonfat)
1 10-ounce package ready-to-use spinach leaves
Ground nutmeg
Chopped fresh dill or mint

Steps:

  • Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
  • Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.

GREEN SCHI SPINACH SOUP



Green Schi Spinach Soup image

Adapted from my mother's copy of The Russian Tearoom cookbook, this has been a family staple for many years. Time is an estimate. We often have used a dash of dried dill on the soup instead of the fresh.

Provided by ann2boys

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup chopped onion
5 tablespoons olive oil
5 tablespoons flour
5 cups chicken or 5 cups vegetable broth
1 cup half-and-half
1 cup skim milk
20 ounces frozen spinach (squeeze)
pepper, to taste
3 -4 eggs, hard boiled, sliced
1/3 cup fresh baby dill, snipped

Steps:

  • Saute onions in olive oil. Add flour, cook 3 minute Gradually whisk in broth. Add half-and-half, milk and spinach. Heat on low until hot. Season with pepper. Serve immediately topped with a slice or two of egg and a sprinkle of dill.
  • Great ways to use leftovers:.
  • Rice: 1 cup dry rice, 2 1/2 Cups Spinach Soup. Bring rice and soup to a boil. Reduce to very low. Cover. Cook for 15-20 minute.
  • Pasta Sauce: 2 Cups Spinach Soup, 2-3 T. flour, 1 T dried basil, 1/2 Cups grated parmesan. Whisk flour into cold soup. Add basil. Heat over medium until slightly thickened. Add parmesan and heat over low 5 minutes. Serve over hot pasta.

Nutrition Facts : Calories 262.1, Fat 19, SaturatedFat 5.3, Cholesterol 108.7, Sodium 154.3, Carbohydrate 14.4, Fiber 3.4, Sugar 1.2, Protein 10.5

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