Friday, December 10, 2010

Spinach Soup

"I do not like green eggs and ham. 
I do not like them, Sam I Am"


Photobucket Most days our tropical Hawaiian weather is a natural deterrent to any desire I might have of enjoying a hot bowl of soup. Yesterday on the other hand the weather was chilly and I realized I really wanted to eat soup for dinner. Unfortunately I didn't know what soup I wanted to eat. I didn't want a tomato-based soup nor did I want chicken noodle. Most of all I didn't want to go to the store at 4PM (rush-hour at any local grocer!) in a heavy downpour of rain (with flash flood warnings to boot!). I also had an abundance of frozen fresh spinach that I've collected over the past month and haven't known what recipe to use it in. That's when I found this lovely soup recipe. My 7 year old had this reaction:
"Mmmmm! Mom, this tastes like broccoli! We should eat this every day."

The best part about this recipe is that it's extremely easy and fast to prepare!

Pioneer Woman's Spinach Soup 
(recipe found here)

  • 2 Tablespoons Olive Oil
  • 10 ounces, weight Spinach
  • 2 cloves Garlic, Finely Minced
  • 4 Tablespoons Butter
  • ½ whole Medium Onion
  • ¼ cups Flour
  • 5 cups Whole Milk
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Cayenne Pepper (Optional)
  • Freshly Ground Black Pepper
  • cheese and bacon for garnishing

Preparation Instructions
In a large skillet heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly until wilted. Add spinach 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 onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.

Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated cheese and bacon bits on top if you prefer. 


My Notes: 
*I have so much spinach in my house that I've resorted to freezing the fresh leaves. When I removed it from the freezer I put it in a bowl and microwaved it for 1 minute. This can replace the wilting process on the recipe instructions. If you follow this procedure just skip the olive oil process and add the garlic the last 1 minute of cooking the onions in butter.
*I only had stringy mozzarella on hand for garnishing but it tasted wonderful with the spinach/onion flavor. My husband loved the bacon and liberally garnished his bowl with this porky treat. If you decide to add bacon make sure you lightly salt the soup since the bacon adds a good salty flavor.
*I added the milk way to quickly and didn't whisk it like I think I should have. The result was flour clumps in my soup. (I was rushing to get dinner on the table before my three kids completely lost their composure!)
*I did not add cayenne pepper since I have wee-ones in my household.

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