Spinach Soup Cuauhtemoc Recipes

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SPINACH SOUP



Spinach Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Provided by Joyce Marciszewski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

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.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

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.

EASY SPINACH SOUP



Easy Spinach Soup image

This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

Provided by JULBREN1020

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 18m

Yield 6

Number Of Ingredients 8

2 ½ tablespoons butter
½ cup chopped carrots
½ cup chopped scallion
1 clove garlic, minced
6 cups chicken broth
½ cup orzo
1 (10 ounce) bag fresh spinach, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g

SPINACH SOUP CUAUHTEMOC



Spinach Soup Cuauhtemoc image

Number Of Ingredients 11

1/2 cup Crisco All Vegetable Oil, 1 gallon
2 (6- to 7-inch) Lynn Wilson's Corn Tortilla, 1 (8-ounce) package , cut into 3/4-inch squares
.5 medium White Onion, 1 pound , finely chopped
2 tablespoons Fresh Garlic, 2 cloves (large), finely chopped
2 medium Fresh Roma Tomatoes, 1 (4-pound) bag , peeled, seeded, and chopped
2 pounds Chicken Stock, 4 (10-ounce) cans or canned chicken broth
1/4 pound lightly packed coarsely chopped fresh Fresh Spinach, .25 pound leaves
1/4 cup chopped fresh cilantro
ounce Tones Crushed Red Pepper, 1 (12-ounce) bottle
ounce Morton Salt, 1 (26-ounce) carton , or to taste
1/2 ounce freshly ground Schilling Black Pepper, 1 (4-ounce) container , or to taste

Steps:

  • 1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside. 2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes. 3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CREAMY SPINACH SOUP



Creamy Spinach Soup image

This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Provided by Donna L Whitaker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9

1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

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.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g

SPINACH SOUP CUAUHTEMOC



Spinach Soup Cuauhtemoc image

Number Of Ingredients 11

1/2 cup vegetable oil
2 (6- to 7-inch) corn tortillas, cut into 3/4-inch squares
1/2 medium white onion, finely chopped
2 cloves garlic (large), finely chopped
2 medium tomatoes, peeled, seeded, and chopped
1 quart chicken stock or canned chicken broth
2 cups lightly packed coarsely chopped fresh spinach leaves
1/4 cup chopped fresh cilantro
1/8 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

  • 1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside. 2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes. 3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPINACH SOUP



Spinach soup image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire - Food writer

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 9

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

  • Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
  • Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
  • Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
  • Stir in the crème fraîche. Reheat and serve.

Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium

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