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Spinach soup

Spinach soup


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Cut the bacon into small pieces and put it in the pot to harden, until the fat comes out of it and acquires a golden color. a cup of hot water, salt and let it boil for 1 min, then ask to add all the milk in which I added 2 tablespoons of flour (carefully and carefully not to be lumpy ... if they are, we pass it through a strainer when add it to the soup). Let it boil a little, add salt and pepper to taste, diced omelette, crushed garlic as a sauce, and when we turn off the heat, dill.

Omelette: mix a tablespoon of flour with a little milk, beat eggs well with 2 tablespoons of milk and then add the milk mixture with flour, add green parsley, salt and pepper to taste and bake on both sides. When ready, a cut into cubes.

We like the new spinach soup omelette (salad) to be more consistent, that's why we add a little flour.

Put vinegar and sour cream (if desired) on a plate when serving.

Good appetite!!!


Smoked spinach soup

Spinach soup smoked with sm & acircnt & acircnă and smoked is a specific Transylvanian recipe, very tasty and suitable & icircn this period.

Fresh spinach has appeared in the market, so there is no better time than this to enjoy the seasonal greens. Smoked spinach soup It's like a salad soup, but if you like spinach, you should try it!

  • 500 g fresh spinach
  • 150 g smoked
  • 2-3 tablespoons oil
  • 1 onion
  • 2 cloves of garlic
  • 1 yolk
  • 200 g cream
  • salt
  • pepper
  • 1 teaspoon paprika
  • vinegar
  • fresh dill

Peel a squash, grate it and scald it in water with a teaspoon of salt. Drain the water and finely chop the spinach.

In a saucepan, sauté the onion in a little oil, add the diced smoke and sauté until golden brown. Add 2 liters of hot water, spinach, salt, pepper, paprika and spinach and cook together for another 20 minutes.

Mix the cream with the egg yolk and crushed garlic, put a few tablespoons of juice to bring to the same temperature. Pour the mixture into the pot, add more salt and pepper if needed and turn off the heat.


- 2-3 tablespoons of tomato juice

Wash the spinach and boil it in a pot of water for about 20 minutes. Drain the water, cut the spinach into small pieces and boil it again in fresh water. Peel and grate the carrots, parsley root and parsnips, then add them over the spinach, along with the rice. Let everything boil for 10 minutes, then add the tomato juice (or a fresh, diced tomato), salt and pepper to taste. Boil the borscht separately and add it to the soup. Peel and crush the garlic, add it to the soup and cook for another 6-7 minutes. Wash and chop the leusean, then sprinkle over the soup, when it is ready.


Dried bean soup with spinach

Today we make dried bean soup with spinach, a delicacy of Tuscan cuisine much appreciated around the world.

I remember that in our house, when beans were made, they had to take the big pot out of the pantry, one of about 15 liters :))) It was so funny, that every time I saw that red glazed pot, I knew what it follows.

Grandma comes from the Cluj area, from a mountain area with several villages belonging to a commune, each village had a nickname, although I could not find out why they had this nickname, I deduced that it was food and I hope you are not wrong. Tomatoes, haystacks, hilibari, and all these nicknames are still used today.

But today we make an Italian bean soup from Tuscany with much fewer ingredients, but extremely tasty and healthy at the same time. It can be served with or without Parmesan, being very good no matter how you choose to serve it.

So I invite you to stay by the list of ingredients which is very short, but also the simple way of preparation.

For many other recipes for soups with or without meat or fasting and much more, find in the section soups and broths or click on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 500 g ready-boiled beans
  • 300 g carrots (2 medium pieces)
  • 150 g parsnips (1 piece average)
  • 70 g celery root
  • 150 g onion (1 average)
  • 50 ml vegetable oil with neutral taste
  • 2 bay leaves
  • 3-4 cloves of garlic
  • 100 g baby spinach
  • Optional 100 g grated Parmesan cheese for those who do not fast

Method of preparation:

I boiled more beans because I also made a bean hummus with chimichurri and for the soup I stopped half a kilo of beans.

We wash the spinach and set it aside.

Peel the onion, vegetables, garlic and wash them.

Cut the onion and small garlic, carrots, parsnips and celery into larger cubes and put them to harden in oil with a little salt over medium heat, stirring occasionally in them for 10 minutes.

We also put the beans with the water in which they boiled over the vegetables, if necessary we add more water and boil for another 5-7 minutes on low heat, checking the taste.

Add the spinach to the soup, and from the moment it starts to boil again, cook for another 2 minutes, during which time it will taste with salt and pepper.

It is ready to serve with or without Parmesan, each as desired. Simple, fast and very tasty.


Spinach soup

A spinach soup is a real portion of health, with fresh vegetables and lots of greens. This spinach soup, simple and fast, is ideal on fasting days over the year, as well as the rest of the days, when you want a light and tasty meal. It is prepared in a short time and can be served immediately.

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Spinach, the wonder vegetable of spring, can be eaten in various forms, both raw and cooked. This delicious spinach soup is one of the quick and tasty dishes that can be prepared with the help of spinach.

A simple, fasting spinach soup is quick to prepare and does not require a long cooking time. For those who are not fasting, you can add sour cream or beaten egg to the spinach soup.

Because spinach is a vegetable that loses a lot of volume when cooked, it is necessary to add other more filling vegetables to the spinach soup, such as potatoes, or a few tablespoons of rice for consistency. Very important for the taste are the greens, the spinach making a great pair with the larch.

If eaten raw, spinach is recommended to be as young as possible, the so-called baby spinach. You can prepare delicious and healthy salads in combination with other vegetables or foods. You can also take your portion of iron and vitamins from the early hours of the morning by preparing a breakfast with spinach and egg, such as this tortilla with spinach and egg.

Also with spinach you can prepare salty pies, light meals or stews served with polenta, baked potatoes or poached eggs.


Ingredients for the recipe for spinach soup with sour cream:

  • 1 kg of fresh spinach
  • 4-5 tablespoons oil
  • 3 tablespoons rice
  • 1 finely chopped dried onion
  • 4-5 sprigs of green onion (chopped separately white part + green tails)
  • 1 small chopped celery (or 2-3 celery stalks)
  • 1 grated carrot
  • 1 bunch of chopped dill
  • 1 teaspoon paprika
  • lemon juice (or vinegar) for sour
  • salt
  • freshly ground pepper
  • 2 l hot water
  • 2-3 cloves of garlic
  • 200 gr sour cream
  • 4 yolks


Spinach Soup Recipe with Cream & # 8211

2. Put the spinach in a large pot, cover it with a lid and cook it for 3-4 minutes, to reduce its volume. There is no need to add water, there is enough water left on the leaves. When it starts to boil, stir a little and put the lid back on. In a few minutes, the spinach will greatly reduce its volume. Remove the spinach and chop finely.

3. Heat the oil in a saucepan and heat the dried onion, the white part of the green onions, the carrot and the celery with a little salt until soft.

4. Put the paprika and 2 liters of hot water. Boil the vegetables for about 15 minutes. Add the washed rice, spinach and green onion tails, salt and pepper.

Continue to boil the spinach soup for 10-15 minutes, until the rice is cooked, then turn off the heat.

5. Mix in a bowl the sour cream with the 4 yolks and the garlic passed through the garlic press.

6. To straighten the spinach soup, we must bring the mixture of sour cream and yolks to a temperature close to the soup temperature. We take a polish from the hot soup and we gradually add it to the bowl with the cream and the yolks, stirring constantly with a whisk. We continue like this with another 2-3 tablespoons of soup. Pour the mixture into the pot with the spinach soup and mix. We no longer boil the soup after we season it with sour cream. As the soup is hot, the yolks cook at its temperature. Sour the spinach soup with lemon juice and sprinkle with finely chopped dill.


- 2-3 tablespoons of tomato juice

Wash the spinach and boil it in a pot of water for about 20 minutes. Drain the water, cut the spinach into small pieces and boil it again in fresh water. Peel and grate the carrots, parsley root and parsnips, then add them over the spinach, along with the rice. Let everything boil for 10 minutes, then add the tomato juice (or a fresh, diced tomato), salt and pepper to taste. Boil the borscht separately and add it to the soup. Peel and crush the garlic, add it to the soup and cook for another 6-7 minutes. Wash and chop the leusean, then sprinkle over the soup, when it is ready.


Ingredients for the rice spinach soup recipe

  • 450 g spinach
  • 1 red onion
  • 2 tablespoons olive oil
  • 3 cloves of garlic
  • 1 bay leaf
  • Peel of 1 lemon
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 2 teaspoons nutmeg
  • 125 g of rice
  • 1.2 l vegetable soup
  • 50 g of pesto sauce
  • 50 g cheese

How do I make spinach soup with rice?

In a pot of at least 2 liters, we will put the olive oil to heat and we will cook the finely chopped onion together with the crushed garlic, the lemon peel, the bay leaf and the spices (thyme, rosemary, nutmeg).

Stir constantly for about 5 minutes until the onion becomes slightly translucent.

It is not a problem if it sticks easily to the walls of the dish, when we add the soup they will clean and give a very good taste to the food.

Add the rice and cook for another 1 minute, mixing the ingredients well.

Add the vegetable soup and after it starts to boil, let it simmer for 20 minutes.

Stir occasionally so that the rice does not stick to the bottom of the bowl.

Discard the bay leaf and add the spinach. Boil for another 4-5 minutes and season with salt and pepper to taste.

Serve in bowls while it is still hot and add the pesto sauce on top in the desired amount. Also, grate some cheese and it's ready.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.


INGREDIENTS

  • 500 grams of fresh spinach
  • 2 carrots
  • 2 parsley
  • 1/2 celery
  • 4 pink potatoes, medium
  • 2 small, yellow onions
  • 1 bunch of green onions
  • 4 cloves of garlic
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • sunflower oil for hardening
  • 2 tomatoes
  • 1 bunch of parsley leaves
  • 1 bunch of larch
  • salt
  • pepper

Servings: 8 Preparation time: less than 90 minutes



Comments:

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