How to make spinach cream soup at home? TOP 4 original recipes with photos. Secrets and tips of chefs. Video recipes.
Spinach is a green, leafy vegetable that is very popular in English cuisine and in the Mediterranean countries. It is used in salads, vegetable side dishes, and soups. These greens are very useful, especially in winter when there is a lack of vitamins and minerals. In this article, you will learn the TOP 4 recipes for making spinach cream soup. This is the best way to feed greens to those who do not like them in any other way. First courses with spinach have a pleasant texture, soft and delicate taste. None of the eaters will even guess that it is part of the soup.
Secrets and tips of chefs
- This vitamin green has practically no taste, which makes it possible to put different ingredients in the spinach soup. For example, various types of cabbage, leafy vegetables, lentils, corn, carrots, beets, potatoes, peppers. Then the dish will acquire a pronounced taste and aroma of additional products.
- The plant accepts spices well, so soups are supplemented with aromatic herbs, seasonings, garlic, and various types of pepper.
- Also, spinach cream soup is often complemented with cream, bacon, mushrooms, cheese, salmon, poached egg. Then the dishes will become more satisfying, while remaining low in calories.
- Spinach leaves have a very low calorie content - 23 kcal per 100 g. Therefore, soups with it are especially useful for those who lose weight.
- Spinach tolerates deep freezing well, retaining all its nutritional and beneficial properties. This makes it indispensable in the cold season, when there are not enough vitamins, and fresh vegetables are not available or of poor quality.
- To keep spinach in its rich, vibrant green color, the soup must not be overcooked.
- Use crispy croutons or caramelized onions to serve a flavorful and velvety green cream soup.
Spinach soup with mussels
Thick, rich and delicious spinach soup with mussels. It is useful, has a pleasant consistency, saturates well and is absorbed by the body.
- Caloric content per 100 g - 125 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Spinach - 150 g
- Mussels - 100 g
- Bulb onions - 1 pc.
- Olive oil - 2 tablespoons l. to serve
- Bay leaf - 1 pc.
- Allspice - 3 peas
- Potatoes - 500 g
- Thyme - 2 sprigs
- Salt to taste
- Garlic - 2 cloves
- Sunflower oil - 1 tbsp. l. for frying
- Walnut (kernels) - 30 g
How to make spinach and mussel puree soup:
- Peel the potatoes, cut into small pieces, put in a saucepan, cover with water and salt.
- Peel the onion and place it whole with the potatoes. Add allspice and bay leaf.
- Pour water over the food and cook for 20 minutes after boiling. Then remove the spiced onion, leaving the potatoes.
- Wash the spinach, cut off the bottom, cut the leaves into large pieces and put them in a pot with potatoes. Boil, boil for 1-2 minutes and beat the soup in a saucepan with an immersion blender until smooth. Taste it and add salt if necessary.
- Press the garlic in the husk with a knife blade and place in a preheated pan with vegetable oil. Add thyme and fry for 1-2 minutes to give the spices flavor and aroma.
- Then remove the thyme and garlic from the pan.
- Put thawed mussels in a frying pan with fragrant oil, and fry for 3-5 minutes over medium heat until tender.
- Pour the prepared soup into bowls and add chopped walnuts, mussels and a small amount of olive oil to each serving.
Chicken cream soup with spinach
Easy and quick to prepare chicken cream soup with spinach and cream for lunch and dinner. Nutritious, with a delicate and rich creamy taste.
Ingredients:
- Chicken breast - 200 g
- Frozen spinach - 500 g
- Cream - 1 tbsp.
- Bulb onions - 1 pc.
- Potatoes - 4 pcs.
- Garlic - 3 cloves
- Olive oil - 2 tablespoons
- Nutmeg - pinch
- Thyme - 0.25 tsp
- Bay leaf - 2 pieces
- Salt to taste
- Ground black pepper - to taste
Cooking Creamy Chicken Spinach Soup:
- Place the chicken breast in a saucepan and add thyme, bay leaf, salt and pepper.
- Cover everything with water, boil, simmer, cover and cook for 15 minutes, constantly skimming off the foam.
- Remove the cooked chicken breast from the pan and place the diced potatoes in the broth. Cook until cooked.
- Peel the onion and garlic, chop and sauté in a skillet in olive oil for 5 minutes. Add the defrosted spinach to the skillet and simmer for 5 minutes.
- Transfer the onion and spinach to a saucepan with broth and cook for 5 minutes.
- Remove the bay leaf from the saucepan and pour the soup into a blender. Chop the food until puree.
- Return the soup to the pot, pour in the cream, season with nutmeg, add the chicken fillet, cut into pieces, and heat.
Puree soup with spinach and cream
Bright, tasty, very tender and aromatic cream soup with cream and spinach. The products in the composition are available, and the cooking process is not complicated.
Ingredients:
- Spinach - 150 g
- Water - 500 ml
- Cream - 250 ml
- Potatoes - 350 g
- Onions - 150 g
- Butter - 50 g
- Dill - 1 bunch
- Dried garlic - 0.5 tsp
- Table salt - 0.5 tsp
- Ground black pepper - 1 pinch
To make the spinach and cream soup puree:
- Melt the butter in a saucepan. Fry the peeled and free-form onions over medium heat until golden brown.
- Peel the potatoes, cut into small cubes, place in a saucepan with the onion and lightly fry for 2-3 minutes.
- Pour boiling water into a saucepan and cook the soup over medium heat, covered, until the potatoes are soft, about 15-20 minutes.
- When the potatoes are tender, add the washed spinach. Cover and cook for 5 minutes after boiling.
- Then add fresh dill, dried garlic and salt.
- Boil the soup over low heat for a minute and use a hand blender to beat the contents until smooth and smooth.
- Add cream to the spinach puree soup, stir and heat on the stove for half a minute, stirring occasionally.
Spinach Mushroom Soup
Light spinach mushroom puree soup is very tender, hearty, healthy and tasty. The base of the soup is spinach, cream is added for a delicate structure, and the dish is complemented by aromatic fried porcini mushrooms. It will turn out to be a real culinary masterpiece.
Ingredients:
- Spinach - 200 g
- Dried porcini mushrooms - 30 g
- Butter - 20 g
- Bulb onions - 1 pc.
- Garlic - 1, 2 cloves
- Cream 33% - 0.25 tbsp
- Ground black pepper - 0.25 tsp
- Olive oil - 1 tablespoon
- Salt to taste
Making Spinach Mushroom Soup:
- Peel the onions and garlic and cut into strips. Send them to a saucepan with heated olive oil. Simmer for 5 minutes until light golden brown and transparent.
- Rinse the spinach leaves and add whole to the onion pan. Season with black pepper, salt and simmer until soft for 5 minutes.
- Pour boiling water over dried porcini mushrooms, cover and leave for half an hour. Then remove them from the brine, cut into medium pieces and fry in a skillet in butter until golden brown.
- Pour the mushroom brine in which the mushrooms were soaked into a saucepan with vegetables. If necessary, add water, broth or vegetable broth so that the volume of liquid is 2.5 tbsp.
- Bring the soup to a boil, turn off the heat and leave the mixture to cool to room temperature.
- Then grind the contents with a blender until a homogeneous liquid mass and pour in the cream. Stir, taste and add salt if necessary.
- Heat the soup to 90 ° C without letting it boil, turn off the heat, cover the pan and let it brew for 5 minutes.
- Pour the spinach mushroom soup into bowls and add the fried porcini mushrooms to each serving.
