Cream of Spinach Soup
Crema de EspinacaThe Mexican kitchen offers a seemingly endless variety of soups. Greens of all kinds are incorporated into soups to give color, texture, and flavor. Spinach blended with potatoes and onion is especially pleasing.
Ingrediënten
Makes 4 servings
- 2 teaspoons olive oil
- ½ medium white onion chopped
- 2 small potatoes about 8 ounces, peeled and thinly sliced
- 4 cups washed spinach trimmed of coarse stems and chopped
- 4 cups canned fat-free reduced-sodium chicken broth
- ½ cup cream or half and half
- 1 teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 2 tablespoons finely chopped green onions
Instructies
- Heat the oil in a large pot, and cook the onion until softened, 3 to 4 minutes.
- Add the potatoes, spinach, and chicken broth.
- Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, 12 to 15 minutes.
- Transfer to a blender or food processor and purée until smooth.
- Return the soup to the pot.
- Stir in the cream, salt, and pepper.
- Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, about 5 minutes.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot, sprinkling each serving with the green onion.
--------------------------------------------------------------------------------------------------
