Spinach Soup
A very quick and easy Spinach soup that tastes and looks delicious
Equipment
- 1 Electronic digital scales
- 1 Blender hand blender
- 1 Small fry pan
- 1 Medium sauce pan
Ingredients
- 600 ML Good quality vegetable stock, divided 2 1/2 cups
- 1 small Onion, white or brown. Peeled and quartered about 100 - 120 grams
- 2 small/medium Clove of garlic, skin removed about 4 gram each
- 80 - 100 grams Blue Cheese at room temperature I use 6 - 8 Tablespoons OR to taste
- Salt and white pepper to taste
- 125 grams Sliced, fresh mushrooms of choice a couple of handfuls if you don't use scales
- Knob of butter optional
- 2 Rashers Streaky Bacon optional
- 300 Grams Fresh spinach, washed 10 ounce bag
- ⅛ teaspoon Ground Nutmeg to taste
- ⅛ teaspoon Ground Ginger to taste
- 30 - 45 ML Double Cream 2 - 3 Tablespoons [optional]
Instructions
- Pour 400 ml [1 3/4 cup] stock into the medium saucepan. Add the onion, garlic and blue cheese. Simmer over medium heat until the onion has softened through, about 12 - 15 minutes.
- Whilst the onion and garlic are cooking, put the knob of butter into a small fry pan and saute the mushrooms until just cooked through- they do better if they are not too soggy. Remove from the pan and set aside. Using the same pan, cook the bacon until crispy. Remove from the pan and drain on kitchen roll, then crumble the bacon and set aside.
- When the onion is soft, add the fresh spinach, the salt and white pepper to taste, stirring the mixture until the spinach is completely wilte. Remove from the heat and blend the soup thoroughly, then return to the saucepan and stir the mixture. [Note 1] Add the ginger and nutmeg. At this point, the mixture will be quite thick. Using the 200 ML [shy of 1 cup] extra stock, slowly add the liquid to the soup to the desired consistency [Note 2] Check your seasoning.
- To serve, ladle the soup into bowls, add a dollop of the cream and stir slightly to create a "swirl" on top, then add the crumbled bacon and serve.
Notes
Note 1. Initially, it will feel like there is not enough stock. However, after a couple of minutes it will all come together, and it will be quite thick.
Note 2. I like to keep the soup a little bit on the "thick" side because it is being finished with the double cream. If you are eliminating the cream and the bacon, I would make the soup a bit thinner, personally.