CHILLED GARLIC AND SPINACH SOUP
Green garlic, which greatly resembles an overgrown scallion, has a mild flavor. Heads of fresh garlic are mature but just harvested. Because they haven't been cured for winter storage, they're very juicy. If you can't find either type of garlic, substitute scallions for the green garlic and regular (cured) garlic for the fresh. The soup will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place fresh garlic heads on parchment-lined foil, drizzle with oil, and season with salt. Wrap in foil, and roast until tender, about 40 minutes. Let cool, then squeeze out garlic, discarding skins. Place 1/4 cup yogurt in a bowl, and stir in 2 teaspoons roasted garlic.
- Heat oil in a medium saucepan over medium-high heat, and saute green garlic until translucent, about 3 minutes. Add broth, and bring to a boil. Reduce heat, and simmer 5 minutes. Let cool.
- Transfer broth mixture to a blender. Add remaining yogurt and half the spinach, and puree. Add remaining spinach, the basil, and 2 tablespoons roasted garlic (reserve remainder for another use), and puree. Add lemon juice, and season with salt. Refrigerate at least 2 hours and up to 1 day. Before serving, top with a little roasted-garlic yogurt and basil.
ROASTED GARLIC AND SPINACH SOUP
You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days.
Provided by NICOLLEBLUE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
- Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
- Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.8 g, Fat 6.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 736.2 mg, Sugar 1.3 g
GARLIC SPINACH SOUP
If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.
Provided by miskyn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
- Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g
RICH GARLIC SOUP WITH SPINACH AND PASTA
This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.
Provided by Martha Rose Shulman
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife.
- Place the garlic cloves in a large saucepan with the 2 quarts water, olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.
- Add the macaroni shells to the broth and simmer until cooked al dente.
- Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
- Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 957 milligrams, Sugar 1 gram
GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
SPINACH GARLIC SOUP
This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results
Provided by MissPenny
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
- Reduce heat; simmer 5 minutes, stirring occasionally.
- Remove from the heat; cool to luke-warm.
- Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
- Add flour; cook and stir over low heat for 3-5 minutes.
- Add to spinach mixture.
- Puree in small batches in a blender or food processor until finely chopped.
- Place in a large saucepan.
- Add cream, milk, and pepper, heat through but do not boil.
CREAMY SPINACH SOUP
This is a very delicious cream of spinach soup that can be served with a few croutons on top.
Provided by Donna L Whitaker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
- Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g
GARLIC SOUP WITH SPINACH
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
- Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
- Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 0 grams
GARLIC, CHICKPEA & SPINACH SOUP
Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.
Provided by Sackville
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.
Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4
PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
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