Spinach Soup with Tomato Servings: 6 - 1 1/2 cup. I was a little dubious about this soup, but I really enjoyed it. Instead of putting sour cream on top of each serving, I prefer to sprinkle a tablespoon of parmesan cheese.
Please remember that hot liquids expand when blending. When I use my emersion blender on soup, I make sure that the soup is about 4 inches from the top of the pot. 1 large onion, chopped 1 clove garlic, peeled and crushed 4 stalks celery, chopped 1 tsp. ground cumin 2 tbsps. olive oil 6 cups firmly packed leaf spinach or 2 - 10 oz. packages frozen leaf spinach 4 cups low-sodium chicken broth 1 tsp. dry oregano leaves, crushed 2 cups diced tomatoes 1 1/2 tbsps. sour cream, optional* salt and pepper, optional* 1. In deep, heavy soup pot over MEDIUM heat, place onion, garlic, celery, and cumin with olive oil. Stir and sauté for about 5 minutes. If using fresh spinach, remove any large stems. Wash thoroughly. 2. Add leaf spinach to pan; stir well. Lower heat and cover. Allow all vegetables to steep until spinach is wilted and partially cooked. If using frozen leaf spinach, cooking will take a bit longer. Also, if using frozen spinach, I add a little chiof the chicken broth now. Add chicken broth with oregano and bring to a low boil. Gently cook, covered, 20 to 25 minutes. 3. If you have an emersion blender use it, otherwise, using 1 1/2 cups at a time, blend soup mixture in blender or food processor** until smooth. Return entire soup mixture to pan and reheat. Soup will be a rich green color. Just before serving, add 1 3/4 cups diced tomato and heat. Season to taste with salt and pepper, if desired. Tomato should be hot but not truly cooked. 4. To serve, ladle hot soup into warm bowls and garnish with an optional dollop of sour cream and reserved diced tomatoes. Serve hot. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
