Another addition to my Soups and Stews list! The vibrant green colour will surely tempt you to try it. Its a simple dish - there are so many variations you can try - it's like making a new dish every time.
I have found that using baby spinach for the soup does make a tiny bit of difference to the taste. But don't panic if don't have baby spinach, regular spinach works just as well. Make sure you just use the leaves, no stalks allowed.
This soup does use butter and cream...but you can change the amount of butter and cream as per your requirements.
3 TBS butter
1/2 cup chopped shallots (or sliced onion)
2 garlic cloves finely chopped
500 gms baby spinach leaves- washed and trimmed
500 ml milk (more if required)
500 ml vegetable stock.
1 cup peeled and diced potato.
salt to taste
1/2 tsp white pepper
few grates of nutmeg
1/2 tsp lemon zest
4 TBS half and half
In a stock pot add the butter, shallots and garlic and saute till transparent. Add the potato cubes and saute. Add the stock and cover and cook the potatoes till soft. Add half the spinach leaves and the lemon zest and saute till well mixed. Cover and cook for about 7-8 minutes till the spinach is completely wilted. Let this cool for a bit. Add the milk and the remaining raw spinach leaves. Then blend it using a hand blender or in batches in a regular blender.
Return to low heat and stir in salt, pepper and few grates of nutmeg. Bring to a boil. Use more milk to thin out the soup to your required consistency if desired.
Just before serving fold in the heavy cream.
Chiffonade a few baby spinach leaves to garnish the soup.
Notes:
You can add a few sprigs of mint to give it a slightly different taste. Just add them with the raw spinach and blend them in. Make sure to only use the leaves.
Using half the spinach raw will give a very vibrant green colour to your soup.
If you do not want to use potatoes to thicken the soup, you can always make a roux.
I have found that using baby spinach for the soup does make a tiny bit of difference to the taste. But don't panic if don't have baby spinach, regular spinach works just as well. Make sure you just use the leaves, no stalks allowed.
This soup does use butter and cream...but you can change the amount of butter and cream as per your requirements.
3 TBS butter
1/2 cup chopped shallots (or sliced onion)
2 garlic cloves finely chopped
500 gms baby spinach leaves- washed and trimmed
500 ml milk (more if required)
500 ml vegetable stock.
1 cup peeled and diced potato.
salt to taste
1/2 tsp white pepper
few grates of nutmeg
1/2 tsp lemon zest
4 TBS half and half
In a stock pot add the butter, shallots and garlic and saute till transparent. Add the potato cubes and saute. Add the stock and cover and cook the potatoes till soft. Add half the spinach leaves and the lemon zest and saute till well mixed. Cover and cook for about 7-8 minutes till the spinach is completely wilted. Let this cool for a bit. Add the milk and the remaining raw spinach leaves. Then blend it using a hand blender or in batches in a regular blender.
Return to low heat and stir in salt, pepper and few grates of nutmeg. Bring to a boil. Use more milk to thin out the soup to your required consistency if desired.
Just before serving fold in the heavy cream.
Chiffonade a few baby spinach leaves to garnish the soup.
Notes:
You can add a few sprigs of mint to give it a slightly different taste. Just add them with the raw spinach and blend them in. Make sure to only use the leaves.
Using half the spinach raw will give a very vibrant green colour to your soup.
If you do not want to use potatoes to thicken the soup, you can always make a roux.
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