Cream of Spinach Soup   

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, finely chopped
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.

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