Spinach Soup, Home Made Soup Recipes

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Spinach Soup, Home Made Soup Recipes

Preparation Time - 10 Minutes
Cooking Time - 40 Minutes

Spinach soup makes an excellent starter or light lunch. The fresher the spinach the better the end result. Unlike most of my recipes I don't think there is a great degree of flexibility with this soup. I've tried experimenting with the ingredients without much success. You can substitute the shallots for onion and add a clove or half clove of garlic but it's hard to improve on this formula if you want a delicious spinach soup with a full authentic taste. The recipe will serve four people. Whenever possible I make double the amount of soup I need and freeze any extra to use later either as soup or as the base of a sauce or vegetable stock.

Ingredients: Serves 4

2 shallots thinly sliced
1 medium sized leek thinly sliced
1 medium sized potato diced
500g of fresh baby leaf spinach
2 sprigs of fresh thyme or a heaped teaspoon of dry
2 pints of water
Olive oil
Salt and pepper to taste

Cooking Instructions:

Heat a splash of oil on a medium heat in a heavy bottomed pan, add the shallots, leek and potato and soften for five minutes.
Add the water, slowly bring to the boil, then simmer gently for about 30 minutes ensuring the soup doesn't come to the boil.
Introduce the spinach, raise the heat slightly and stir continuously for four minutes, until all the spinach leaves are dark green and limp.
Turn the stove off and leave the soup to stand for fifteen minutes then blend the soup in a food processor until completely smooth.
Bring back to the stove and reheat until hot but don't boil.
Add salt and pepper to taste.
Serve immediately with warm croutons and grated cheese.

"Dear Yourcounty,

You really turned me onto spinach soup, but tell your readers to pick their spinach with care, young fresh baby spinach leaves are best, the more mature (everlasting) spinach will have the effect of making the flavour more coarse.

Pam"