Say hello to my 6 year old daughter Chayse. She is eating some silky spinach soup. This soup is so awesome. My kids absolutely love this soup. Chayse is a very picky eater so I’m always very happy when she eats this soup. The recipe is from Tami over at runningwithtweezers.com… You can find the recipe in this link:
I also put the recipe below, with a few minor notes from myself. The recipe happens to be the first recipe in my mini cookbook I discussed in my very first post.
Silky Spinach Soup – serves 4
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large clove garlic, minced
- 1 medium russet potato, peeled and cut into even 1/2″ chunks. *I sometimes use a large potato.
- 4 cups good quality vegetable broth or 2 cups vegetable broth & 2 cups water. *chix broth is good to use too
- 1 6 or 8 ounce bag of prewashed & dried baby spinach leaves
- 1 small pinch (1/8 tsp) cayenne pepper or dried red chili flakes
- 1 pinch fresh ground nutmeg – this was about 6 or 7 grates of fresh nutmeg on a microplane grater *can use dry
- 2 tbsp. dry sherry *can use any dry white wine
- salt & fresh ground black pepper to taste
- grated Parmesan cheese, flat leaf parsley, watercress – for optional garnish
– In a large soup/stock pot, melt the butter over medium heat. Add the onions and saute until translucent, 3-4 minutes. Add the garlic and saute for another 1 to 2 minutes – you want the garlic to soften but not brown. To that mixture, add the peeled potatoes. Stir to coat and begin softening them for 2 to 3 minutes. Add the vegetable broth (or water) and reduce heat to a simmer. Cover and cook the potatoes until fork tender – around 12 to 15 minutes. Add in the spinach and cook until just wilted. In a Vitamix/blender (you’ll have to do this in 2 to 3 batches but the texture is amazing when using a Vitamix or high powered blender) or using an immersion blender, puree the soup to desired consistency. Return to the soup pot and stir in the sherry, cayenne pepper, nutmeg and salt & pepper to taste. Before serving, bring the soup back up to temperature over medium heat. Garnish with parmesan cheese and other desired greens and serve immediately.