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Spinach puree soup: recipe. Video
Bright green spinach soup can taste completely different. Such a puree soup is prepared in various countries of the world. Recipes range from hearty ones with pasta and potatoes, fish and meat, to light vegetable soups with three to four ingredients.
Spinach puree soup: how to cook?
Spinach leaves can be large and small, flat or slightly lacy, bright green when the vegetable is young and darker, emerald green when the spinach gets older. The fresh, slightly bitter taste of spinach also deepens over time. Soft little young spinach leaves are more appropriate in a salad, and larger leaves are suitable in a puree soup. Choose a vegetable with a pleasant fresh scent, bright leaves, clear stems and veins, and avoid plants with any signs of wilting, with yellow or dark brown spots, and high humidity.
Spinach is highly boiled. To cook one small serving with a heat treated vegetable, take up to 500 grams of raw product
Fresh spinach, grown in your own garden or purchased from the market, must be thoroughly washed in a colander to remove dirt and sand. The delicate spinach leaves do not tolerate excess moisture, so if you are not ready to cook the vegetable right there, they should be thoroughly dried. A special carousel works best for this, but if you don’t have one, spread the spinach on kitchen paper towels and let dry. If the spinach leaves are old, remove the tough fibers and trim the stems, as they will cook slower than the tender leaves and ruin the texture of the dish. Do not thaw frozen spinach before cooking.
Spinach puree soup with green pot and mint cream
This fresh and hearty soup has a particularly delicate flavor and aroma. You will need: – 2 onions; – 3 tablespoons of unsalted butter; – 2 cloves of fresh garlic; – 500 grams of fresh spinach; – 2 1/2 cups frozen green peas; – 3 cups vegetable or chicken broth; – 1 / 2 cups cream 20% fat; – 1 tablespoon salt; – a pinch of freshly ground black pepper; – 1/2 cup fresh mint leaves; – 1 cup sour cream 20% fat.
Peel the onion and cut it into small cubes. Melt the butter in a large heavy-bottomed saucepan and sauté the onions in it for 3-5 minutes. Sand the garlic and flatten it on a kitchen board using a wide, heavy chef’s knife, with its flat part. Place it over the onion and sauté, stirring occasionally to prevent sticking, until the garlic is light golden brown. Remove the cloves and discard them, they will no longer be needed. Add spinach and cook for about 5 minutes. Add the peas and broth, bring the soup to a boil over high heat. Reduce heat and simmer, uncovered, for 10 minutes. Remove soup from heat and let cool for a few minutes. Use a food processor or hand blender to puree the soup. Add the cream and heat the puree soup over low heat. Use a blender to pulse the mint leaves and mix them with sour cream. Divide the puree into soup bowls, garnish with mint cream and serve.
Spinach soup with ginger and lime
Light and bright soup with oriental motifs is made from spinach and ginger. Take: – 2 tablespoons of olive oil; – 1 head of onion; – 10 cm fresh ginger root; – 1,5 cups of vegetable broth; – 1,5 cups of water; – 3 medium potato tubers; – 1 cup of coconut milk; – 2 cups chopped fresh spinach – 1 large clove of garlic – 1 lime – a pinch of chili flakes – salt and freshly ground black pepper
Although the soup usually contains potatoes with a low starch content, which do not boil well, for mashed soups, an exception should be made and starchy tubers should be taken
Peel and cut the onion into small cubes, peel and grate the ginger root, peel the potato and cut it into cubes. In a heavy-bottomed saucepan, heat the olive oil over medium heat and saute the onions until light golden brown, add the ginger. Cook for another 1-2 minutes. Pour in broth and water, add potatoes, bring to a boil, cover and reduce heat to minimum. When the potatoes are almost cooked, pour in the coconut milk and bring to a boil once. Add spinach and cook for 1-2 minutes. Add garlic to soup, squeeze lime juice, season with pepper and salt. Purée the soup with a blender, heat and serve, drizzle with a little olive oil and garnish with croutons.
Smoked salmon soup with cream, spinach and quail eggs
In addition to dairy products, eggs are ideally combined with spinach, and smoked salmon gives the dish a special piquancy. For 6 servings of soup you will need: – 25 g unsalted butter; – 1 head of onion; – 1 large potato tuber; – 1 liter of vegetable or chicken broth; – 400 g frozen spinach; – 300 ml of cream with a fat content of 15-20%; – 150 g smoked salmon; – 12 quail eggs; – salt pepper.
Peel the onion and cut into small cubes. Remove the skin from the potatoes, cut them into slices. Melt the butter in a saucepan and sauté the onion until transparent. Add the potatoes and cook for 6-7 minutes, stirring occasionally. Pour in broth, add spinach, season soup with salt and pepper and bring to a boil. Boil for 10 minutes, at the same time, put the quail eggs in another saucepan. Puree the soup, pour in the cream, stir, add the thinly sliced salmon, heat and serve on bowls. Peel the eggs, cut into halves and place 4 per serving.