Creamy Spinach Soup Recipe
Spinach is a wonderful vegetable rich in vitamins and minerals, a source of fiber and antioxidants. This soup, which will support your immunity in winter days, can be consumed cold by adding plenty of yogurt and ice in summer. Bon Appetit!
Ingredients:
For: 5 People
Prep: 20 Min
Cook: 30 Min
| Ingredients for Soup: | |||
| Spinach | 500 Grams | ||
| Vinegar (For Washing) | 1 Cup | ||
| Flour (White) | 1 Tbsp | ||
| Butter (Heaping) | 2 Tbsp | ||
| Thick Cream (Sour) | 1/2 Cup | ||
| Dry Onion (Medium size) | 1 Qty | ||
| Chicken Broth (Hot) | 4 Cup | ||
| Salt (Rock) | 1 Tsp | ||
| Ingredients for Service: | |||
| Black Pepper (White) | 1 Tsp (large) | ||
| Fresh Rosemary | 3 Pinch | ||
| Thick Cream | 1 Tbsp | ||
Steps:
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Wash the spinach in plenty of water and leave it in water with white vinegar for half an hour.
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Chop the onion into tiny pieces. Take the oil in a deep soup pot and melt it.
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Put the chopped onions in the pan and fry them until they turn pink, add the flour and fry for another five minutes with the onions.
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Take the washed and rinsed spinach in the pot and turn them together with the onions for a few more minutes.
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Add chicken stock or water and cook on low heat (about 15-20 minutes) until the spinach is melted.
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Pass your cooked soup through the hand rondo and add salt, black pepper and finely chopped fresh rosemary (optional).
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If you are going to use cream, add the cream, bring it to a boil and remove it from the fire. Serve hot with croton or toast. Bon Appetit!
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Note: If you want to consume it as a cold soup during the summer months, you can serve it cold by adding garlic and mint strained yogurt and ice.
30 Min
