Friday, April 5, 2013

Cream of Spinach Soup

I had a craving for this soup the other day, and I finally got around to getting some spinach to make it. When I studied abroad in Ecuador, my favorite host mom in Quito made this soup (crema de espinacas) a few times. And you have to serve it with a bowl of popcorn in the middle of the table! Use the popcorn like croutons in tomato soup - it's not that weird when you think of it like that, is it?

Adapted from Simply Recipes

2 cups chopped fresh spinach, packed (or 1 10-oz package frozen spinach, thawed) 

3 medium potatoes, peeled and roughly chopped (about 1 pound)
3 cups chicken or veg broth
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup sour cream

1 cup chopped onion
1 tsp nutmeg
1/4 cup butter

1 cup half-and-half
In a large saucepan over medium heat, sauté onion in butter & nutmeg for 3 minutes or until limp. Add potatoes and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.
Over low heat, bring to just before simmering. Whisk in the sour cream. 
This soup can be served hot or chilled. Garnish with POPCORN, chopped chives, sprinkles of allspice, and/or a dollop of sour cream.

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