Meatless Monday: Spinach Soup Made for Goldilocks
You remember our sassy fairytale girl G., the one who snuck into the Bear family country cottage, ate up all their porridge, sat in all their chairs and had the nerve to sleep in all their beds?
Well, that’s who came to mind as I sipped on a bowlful of emerald green spinach puree that I whipped up in just 30 minutes last week. Neither too thick and potage-y, nor too thin and brothy, I reckon Miz ‘Locks would deem this gorgeous dairy-free soup “just right.”
The credit for such soupy savvy goes to the folks at EatingWell magazine, which has just published its latest cookbook, “EatingWell in Season.”
As much as I love to eat my spinach, I’ve long wondered how I might drink it, too, but without the heaviness of cream, yogurt or buttermilk to help it all go down the hatch. The trick here is the addition of a few potatoes, which lends all the creaminess you’ll ever need but without the saturated dairy fat. You can easily pull this soup together after a long day at work and have enough leftovers for lunch -- if you don’t polish it off sooner. This one’s a goodie.
P.S. Stay tuned in the coming weeks for more recipe tests from what appears to be a very promising and timely cookbook.
Spinach Soup with Rosemary Croutons
Adapted from “EatingWell in Season: The Farmers’ Market Cookbook”
1 tablespoon butter (KOD: I used equal amounts olive oil)
1 medium onion, coarsely chopped
1 clove garlic, minced
1 sprig fresh rosemary, needles removed from sprig, finely chopped (alternatively, 1 teaspoon dried)
¼ teaspoon salt (KOD: I ended up using ½ teaspoon)
Ground black pepper to taste
2 cups red potatoes, peeled and diced (KOD: I used a small handful of fingerlings)
4 cups vegetable stock or water (In a pinch, I highly recommend Rapunzel brand organic salt-free bouillon cubes)
6-8 cups (about 2 bunches) fresh spinach or Swiss chard leaves, stemmed
Optional garnish: grated nutmeg
Heat butter or oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, and reduce heat to medium-low. Cook until onions are softened, about 5 minutes, occasionally stirring. Add potatoes, stir to combine, ensuring that potatoes are coated with aromatics, about 3 minutes. Pour in liquid. Bring up to a simmer over medium heat and cook until potatoes are fork tender, about 15 minutes. Meanwhile make croutons (see details below).
Stir in greens and cook at a simmer until wilted and tender, about 10 minutes.
Using an immersion or stand blender, puree soup until desired texture (KOD: I liked mine well blended and smooth).
Makes six 1-cup servings.
2 cups ½-inch cubes country-style sourdough bread
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon finely chopped rosemary or 1 teaspoon dried
Preheat oven to 375 degrees. In a large mixing bowl, toss bread cubes with oil, garlic and rosemary until cubes are well coated. Spread in a single layer on a large baking tray. Bake until crisp, about 10-12 minutes (keep a close eye, as they burn easily!)
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