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Deceptively healthy & economic: Spinach Soup
June 06, 2006
Spinach, leftover vegetable stock, sour white wine, one lone onion, some half 'n' half about to go off. These were the things I had on hand tonight, along with small desire to be creative. So I put them together in the most straightforward way possible: spinach soup.
Now, before you summon visions of Popeye, Depression-era eating, or the soup pots of Dickensian hovels, let me say that this soup was quite good. In fact, I was rather craving a broth like this with wilted spinach - squeaky green and healthy. This soup is mild and slightly sour with big spoonfuls of spinach and tender onions and garlic. The wine doesn't cook off much, so there's a little headiness there as well, and I put in some fresh nutmeg, which gave it a nutty aroma. I think I would have preferred this with a more robust homemade chicken stock; the vegetable stock was organic, but it was still from a box.
Mainly, this soup tastes of spinach, that most deliciously olive green and leafy vegetable, rounded out with garlic and onion and the salty, intensely flavorful addition of grated Parmesan, sinking and melting into the soup at the last minute. Not bad for a leftovers night; my fridge is now officially clean; I am officially possessed of not one but three healthful meals, and my economic little soul is officially rather pleased.
2 tbsp of butter
Half a red onion
2 cloves of garlic
Red pepper flakes, to taste
6 ounces of spinach
2 cups of stock
1 cup of white wine
0.5 cup cream or milk
Fresh grated nutmeg, to taste
Salt, if needed
1. Melt butter over medium heat and sauté chopped garlic, onion, and pepper flakes until soft and aromatic, about 5 minutes.
2. Sauté spinach until slightly wilted, then add stock, wine, and cream.
3. Simmer for about 5 minutes, partially covered.
4. Taste and add nutmeg and salt, if necessary.
5. Serve with fresh grated Parmesan.
Posted by Faith at 6 June 2006
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This soup sounds like the perfect weeknight dinner. Easy and healthy. I love it. I can't wait to try it. Are those big chunks of parmesan on the plate beside the soup? It looks great.
Posted by: Grant at June 9, 2006 02:56 PM
Yeah! I go through phases, and I am in A Parmesan Phase right now.
I must say, though (probably should append this to the recipe) that I only used that much wine because I had to use it up. I would probably just use half a cup or less to deglaze the onions and spinach, then make up the liquid with good stock, next time. It turned out a pretty boozy soup. Not like there's anything wrong with that... :-)
Posted by: faith at June 9, 2006 03:00 PM
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