Light but nutritious vegetable puree soups are often offered in restaurants and cafes. But this healthy dish is easy to prepare at home. Try boiling spinach puree in broth or water. Use fresh or frozen spinach - it tastes great anyway.
It is necessary
-
- Spinach and Sorrel Soup:
- 500 g spinach;
- 200 g sorrel;
- 1 parsley root;
- 1 onion;
- 4 quail eggs;
- salt;
- pepper;
- Bay leaf.
- Florentine soup with nutmeg and cream:
- 500 g spinach;
- 1 onion;
- 1 liter of meat broth;
- 0.5 cups cream;
- 1 tablespoon of starch;
- 2 teaspoons of butter
- olive oil for frying;
- 1 yolk;
- salt;
- pepper;
- nutmeg.
- Frozen spinach soup:
- 300 g ice cream spinach;
- 800 ml chicken broth;
- 0.5 onions;
- 2 potatoes;
- 1 carrot;
- salt;
- ground black pepper.
Instructions
Step 1
In spring and early summer, you can make a savory, sour soup with fresh sorrel leaves and spinach. Go through the leaves, rinse them thoroughly. To make sure no garden worms get into the dish, soak the sorrel and spinach in salted water (a teaspoon of salt per liter of water). Submerge the leaves completely in the solution and soak for a minute, then remove and rinse with cold water.
Step 2
Chop spinach, sorrel and place in a saucepan. Cover it with water and cook until soft. Throw the leaves in a colander, drain the water into a separate bowl. Rub the herbs through a sieve until smooth. Chop the onion into thin rings and finely chop the parsley root. Fry the onions and parsley in hot vegetable oil until golden brown.
Step 3
Put the sorrel and spinach puree in a saucepan, cover with vegetable broth, add salt and bay leaf. Transfer the fried onion with roots to the soup and cook for 10-15 minutes. If you don't like the onion pieces in the soup, you can beat the finished dish again with a mixer. Season the soup with sour cream and add a pre-cooked and halved quail egg to each plate.
Step 4
Spinach is cooked with pleasure in many different countries. Try the Florentine soup with nutmeg and cream. Chop the onion finely, put it in a saucepan and fry in hot olive oil until golden brown. Add some broth. Dissolve the starch with cold cream and pour it into a saucepan too.
Step 5
Sort, rinse and finely chop the spinach. Put it in a saucepan with onions, pour over the rest of the broth and cook for 5-7 minutes. Rub the finished soup through a sieve, season with yolk, add olive oil, salt, pepper and grated nutmeg.
Step 6
Delicious soup is obtained not only from fresh, but also from frozen spinach. Peel carrots, potatoes and onions and cut into small cubes. Place vegetables in a saucepan, cover with broth and cook until soft. Chop the frozen spinach and place in a saucepan. Add salt and cook for 5-7 minutes.
Step 7
Pour the finished soup into the bowl of a food processor or grind with a hand mixer. Return it to the saucepan, pour in the cream and bring to a boil again. Add salt to the soup, if necessary, sprinkle on bowls and sprinkle with ground black pepper.
