On the menu: Spinach soup
We had some spinach in the refrigerator that was beginning to go bad and we needed to do something with it, stat. So we made some soup! We consulted I Know How to Cook for a quick and easy recipe for spinach soup and found this delight. It’s so simple and great for a weekend lunch!
Kevin chopped up a little over a half pound of spinach while I made a white roux and added beef stock to it to make the broth. The chopped spinach went into the broth and simmered for half an hour.
While the soup was simmering, I made some tortilla strips to serve with the soup.
After half an hour, we served the soup with the tortilla strips and some freshly grated parmesan. The beef stock made for a meaty broth, and the spinach added texture and body to the soup. Ultimately we are planning on making a cream of spinach soup, but this soup is great for using up greens that are about to go bad. I bet it would be really good with kale!
adapted from I Know How to Cook
This recipe serves 6, so we halved it for our lunch.
2 heaping T. butter
1/3 cup flour
8 1/2 c. any stock
1 lb 2 oz spinach, finely chopped
Salt and pepper
Croutons (or tortilla strips!) to serve
Freshly grated parmesan cheese, for serving
In a large pan, melt butter and add flour to make a paste. Mix in the stock, stirring constantly to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the spinach and season with salt, pepper, and nutmeg. Simmer for 30 minutes. Serve hot with croutons/tortilla strips and parmesan.