Soups

Spinach Cream Soup

Spinach Cream Soup



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Ingredients for Making Spinach Cream Soup

  1. Onion 1 piece
  2. Milk 250 milliliters
  3. Pine nuts, peeled 100 grams
  4. Spinach 250 grams
  5. Garlic 2-3 cloves
  6. Chicken Broth 500 milliliters
  7. Wheat flour 3 tablespoons
  8. Hard cheese 100 grams
  9. Ground nutmeg to taste
  10. Pepper to taste
  11. Salt to taste
  12. Vegetable oil 3 tablespoons
  • Main ingredients: Spinach, Milk, Cheese, Nuts
  • Serving 3 servings
  • World Cuisine

Inventory:

Saucepan, blender, kitchen knife, cutting board, disposable kitchen towels, small and medium graters, wooden spatula, soup ladle, colander, frying pan, kitchen pot holders.

Cooking cream spinach soup:

Step 1: Prepare the onion.


Onions must be peeled and rid of the remnants of the tip and roots. Then you need to chop the onion into cubes, medium size. This is best done with a knife dipped in cool water. For greater convenience, I first make incisions along the fibers, and then across, so that the onion slips less out of the palm of the hand in the process.

Step 2: Prepare the garlic.


Separate the number of cloves you need for cooking from the head of garlic. After peeling their husks and grind with a grater.

Step 3: Prepare the Spinach.


Fold the spinach in a colander and rinse with plenty of warm water. You can also pour boiling water. Do not forget to sort out the leaves and remove yellowed and withered, if you find those. After which, slightly remember the greens and leave in a colander, fixing it on a weight, so that the glass has excess liquid.

Step 4: Prepare pine nuts.


Sort the seeds of cedar and rinse. In order to dry the nuts after washing, put them on spread kitchen towels and pat them thoroughly, removing water. Meanwhile, heat the pan on the stove and pour the nuts into it. They must necessarily lie in one layer, not covering each other. Roast the pine nuts for 4-5 minutes without adding oil, as the nuts themselves contain a sufficient amount of fat. Do not forget to mix and watch carefully so as not to burn such an important and useful ingredient. Once the nuts are toasted, lay them on a flat dish so that they cool. In the process of cooling, they should also lie in one layer, and not a hill.

Step 5: Prepare the Cheese.


Grind hard cheese with a medium-sized grater. To facilitate the process, or rather, so that the cheese does not stick to the surface of the device, moisten the grater with a small amount of cold water.

Step 6: Cook the cream soup.


We pass to the most important stage of cooking - to cooking the soup. First, heat the pan and pour a few tablespoons of vegetable oil on its bottom. Then pour in onion slices and chopped garlic, stew 3-5 minutes. When the onions become clear, add the spinach to the pan and fry in the same way. 1 minute.
To the stewed herbs with onions and garlic, add wheat flour and fry everything thoroughly mixing for another 1-2 minutes. Then pour in a thin stream of milk, followed by broth, add spices and salt to taste. Bring the whole mixture to a boil and reduce the power of the stove. Cook soup 15 minutes over low heat. After the liquid begins to thicken slightly, remove it from the heat and cool a little.

Grind the cooled soup with a blender. If in the process you think that the dish has become too thick, just dilute it with a small amount of milk. But in this case, do not forget to check if now there is enough salt and other spices. If all is enough, then return the soup to the stove again, heat it and pour the grated cheese. Stir well and continue cooking until the cheese has dissolved. Then proceed with serving and serving.

Step 7: Serve the spinach cream soup.


Spinach cream soup is served hot. Use a ladle to pour it onto the serving plates. And now, finally, fried and crunchy pine nuts are useful to us. Just sprinkle them on the prepared soup. This will add a twist and, of course, increase the nutritional and beneficial properties of the dish. Enjoy a light and tasty meal.
Enjoy your meal!

Recipe Tips:

- You can also use frozen spinach instead of fresh spinach, but first you need to defrost it and squeeze the leaves from the juice.

- Also, spinach cream soup goes well with fried suluguni cheese in a pan.

- Instead of milk, you can use, for example, fat cream, then you get a more delicate and rich taste.