Nutritionists advise including more greens in the diet. It contains a huge amount of valuable micronutrients and vitamins. Some of them do not tolerate heat treatment and under the influence of high temperatures are destroyed, but a significant part of them still remains. One of the most useful herbs is spinach. It is widely used in Mediterranean cuisine. Local chefs are not limited to adding it to salads. Spinach puree soup is so popular that it has many variations. It is prepared quickly and easily, even an inexperienced hostess will cope with this task.
Cooking Features
The process of making spinach soup is simple. However, the knowledge of some of the subtleties of the hostess does not hurt.
- You can make soup from fresh or frozen spinach. If you use a product of a house freezing, remember that its shelf life in the freezer should not exceed 4 months.
- Thawed frozen spinach should gradually. As a result of a sharp temperature drop, the leaves may lose their density, becoming a shapeless mass of green. Defrost the greens in the microwave can not be.
- When buying fresh spinach on the market, do not hesitate to inspect it. Leaves should not have dark or light spots. Preference to give greens with a thin stem. Thick scapes are in overgrown greens, it can bitter.
- Spinach is rinsed under running water, after which it is temporarily left in a colander to let the glass water and the leaves dry.
- When cooking the soup, which includes vegetables, it is advisable to add spinach last, since it takes a long time to bring it to readiness.
- When turning products into a puree using an immersion blender, follow safety precautions. If you turn on the device before it is immersed in the soup and put it in the dish when it is turned on, the spray will begin to scatter in all directions. The same applies to removing the included unit from the soup.
- Greens are combined with various products: fish, shrimps, meat, poultry, vegetables, mushrooms. Soup puree can be cooked with their addition, on water or broth.
- Delicate creamy taste of the soup will give cream or cheese. They are added at the last stage of preparation.
- After diluting with cream or broth, as well as after grinding with a blender, the soup must be disinfected, brought to a boil.
You can serve spinach soup with croutons from any kind of bread. It can be decorated with slices of mushrooms, shrimp or other products that make up the dish.
A simple recipe for spinach puree soup
Composition:
- spinach - 0, 2 kg;
- onions - 100 g;
- garlic - 2 cloves;
- chicken, beef or vegetable broth - 0, 5-0, 7 l;
- cream - 0, 2 l;
- vegetable oil - 20 ml;
- salt, pepper - to taste.
Method of preparation:
- Rinse the spinach, let it dry. Coarsely chop the knife.
- Cut the garlic cloves into small plates.
- Free the onion from the husk, cut it into small cubes.
- At the bottom of the pan with non-stick coating, heat the oil and put the onion in it.
- Fry for 2-3 minutes, add garlic.
- Continue frying over low heat until the onions are almost transparent.
- Add spinach, continue cooking for 2-3 minutes.
- Pour broth in the amount of 0, 5 l, bring to a boil and cook for 5 minutes.
- With a blender, turn the soup into a puree. In the absence of kitchen appliances, it is possible to fumigate the contents of the pan by rubbing it through a sieve.
- Dilute with the remaining broth or cream, add salt and season to taste, return to the stove.
- Over low heat, bring to a boil and remove from the burner.
The spinach soup made from this recipe is tender, tasty, and not too high in calories. The dish is suitable for a vegetarian table.
Spinach-Puree Soup with Shrimps
Composition:
- spinach - 0, 4 kg;
- onions - 70 g;
- garlic - 3 cloves;
- butter - 30 g;
- flour - 10 g;
- rosemary - 1 sprig;
- Tabasco sauce - 2-4 drops;
- boiled and frozen shrimps - 0, 2 kg;
- olive oil - 20 ml;
- milk - 0, 25 l;
- water or broth - 0, 25 l;
- salt, pepper, nutmeg - to taste;
- sour cream - to serve.
Method of preparation:
- Peel the onions, cut into small cubes.
- Finely chop one garlic clove; just crush the rest with the flat side of the knife.
- Wash, dry the spinach, cut into 2-3 pieces.
- At the bottom of the pan, melt the butter, fry the onion and finely chopped garlic in it.
- Add flour, fry for another 1-2 minutes.
- Put the spinach, pour the broth. Add rosemary.
- Bring to a boil, cook for 5 minutes.
- Turn into a mashed potatoes using a blender.
- Add nutmeg, milk and a few drops of tabasco.
- Stir and bring to a boil over low heat.
- Fry the remaining garlic in vegetable oil. Discard the used cloves: they have completed their task of flavoring the oil.
- Clean the shrimp thawed in natural conditions.
- Fry whole garlic butter, giving 40-60 seconds to each side.
Spread the soup on the plates, spread the shrimp over them, put a spoonful of sour cream in the center.
Hungarian spinach soup with bacon
Composition:
- spinach - 0, 25 kg;
- bacon - 75 g;
- chicken egg - 1 pc .;
- cream - 125 ml;
- water - 0, 5 l;
- onions - 75 g;
- butter - 20 g;
- flour - 10 g;
- salt, pepper - to taste.
Method of preparation:
- Pour the spinach with water, boil it until soft, and turn it into a puree with a blender.
- Peel the onions and cut them as small as possible. Fry in melted butter until soft.
- Add flour, fry for 2-3 minutes, shift to mashed spinach.
- Stir, pour in the cream. Heat over low heat and, stirring, boil until the soup has a rather thick texture.
- Egg hard boiled, peeled, cut into large slices.
- Cut the bacon in small plates, fry in a dry frying pan for a few minutes.
Spill the soup made according to this recipe into plates, arrange the pieces of eggs and bacon over them. This version of the dish does not suit those who want to lose weight: Hungarian spinach soup is very satisfying.
Cream soup with spinach, vegetables and cheese
Composition:
- spinach - 0, 2 kg;
- onions - 150 g;
- carrots - 100 g;
- potatoes (preferably young) - 0, 4 kg;
- garlic - 4 cloves;
- zucchini (young) - 100 g;
- processed cheese - 0, 2 kg;
- olive oil - 40 ml;
- water - 1, 4 l;
- salt, spices - to taste.
Method of preparation:
- Spinach, after washing and drying with a napkin, coarsely chop.
- Scrape carrots, wash, blot with a napkin, grate with fine holes.
- Onion, freeing from the husk, finely chopped.
- Chop the garlic with a knife.
- Peel the potatoes, cut into cubes and a half centimeters.
- Fill the potatoes with water, put them on the stove, bring to a boil.
- Diced zucchini in small cubes, add to potatoes 10 minutes after the boiling water in the pan. Boil the vegetables for another 10 minutes.
- Fry onion, carrot and garlic in olive oil, add spinach to them and continue cooking for another 4-5 minutes.
- Put it in a saucepan with vegetables.
- When the soup starts to boil again, put coarsely grated or chopped cheese into it. Wait until it is completely melted.
- Grind the contents of the pan to a state of mashed potatoes submersible blender.
- Boil a minute.
Gentle soup cooked according to this recipe is unlikely to leave anyone indifferent.
Spinach puree soup is healthy and tasty. Among the many recipes for its preparation almost everyone can find an option to taste.
