I wrote this recipe based on what was in my fridge.
If you don’t have everything available, feel free
to substitute and try a new combination. I am calling
it cream of spinach, because it’s mostly spinach
and has a creamy texture, although I did not use any
cream, the mashed rutabagas are adding some creaminess,
you could also use potatoes. You could easily go without
stock, all of the vegetables combine together to bring
a lot of flavor.
2 tablespoons butter
1/2 yellow onion, chopped
1 large carrot, chopped
1 cup stock
1 cup water
1 bunch spinach, chopped
1 bunch carrot top greens,
1/2 head lettuce, about
3 cups chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
3/4 cup cooked and mashed rutabagas
(if you had a raw one add about 1 cup chopped rutabagas
with the carrot)
1/4 cup cream cheese
1/4 cup parmesan cheese (optional)
In a large sauce pan, or Dutch oven, heat the butter,
onions and carrot over medium heat, stirring occasionally
until the onions are translucent and the carrots are
beginning to soften. (Add the raw rutabaga, if using).
Add the stock and water, spinach, carrot tops, lettuce,
salt and pepper. Bring to a gentle boil and allow to
cook for 5-8 minutes until the carrots are very soft.
Add the mashed rutabagas and blend with an immersion
blender until smooth. Add the milk and return to a boil
for one minute. Turn off the heat add the cream cheese
and adjust seasoning with salt and pepper if needed.
Serve with parmesan cheese if desired.