Whether it is fresh or frozen, spinach is a flavorful addition to many kinds of soup. I add spinach to vegetable soup, Minestrone soup, and also make plain spinach soup. More is being learned about the nutritional value of spinach and it turns out to be an amazing vegetable.
The US Government is asking Americans to eat more vegetables, especially green ones, including spinach. According to the government food pyramid website, vegetables are a source of potassium, fiber, folic acid, and Vitamins A, E and C, and may reduce the risk for type 2 diabetes and coronary disease.
According to"Spinach Nutrition," an article on the Whole Foods website, spinach is one of the healthiest foods we can eat. "When compared calorie for calorie to other vegetables, nothing is as nutrient dense as spinach," the article notes. Not only does it contain vitamins, minerals, and antioxidants, this green vegetable contains more than a dozen phytonutrients -- substances with properties that can fight cancer.
Whole foods recommends eating spinach raw. Though the package says the fresh leaves have been washed, I think it is a good idea to wash them again. Do not overcook spinach or you will lose many of the nutrients. Though you may use frozen spinach for this recipe, fresh is preferred. This Cream of Spinach Soup with Caesar Croutons combines creaminess and crunchiness. Who can resist that?
Ingredients
1 medium onion, finely chopped
2 tablespoons butter (no substitutions)
3 cups lower salt chicken stock
3/4 teaspoon salt (may be omitted)
Freshly cracked pepper to taste
1 1/2 - 2 teaspoons gravy flour
About 3 tablespoons of cold water
2 pounds of fresh spinach, washed and chopped
1 cup fat-free half and half
Package of Caesar croutons
Method
Melt butter in a large saucepan. Cook chopped onions in butter until soft. Add chicken stock, salt and pepper. Whisk gravy flour into cold waer and add to stock mixture. Cook over medium heat until it chickens. Add spinach, cover, and cook until tender. Cream soup with an immersion blender or food processor. Return to heat for a few minutes. Ladle into bowls and garnish with Caesar croutons. Makes 4 servings. Note: This recipe may be doubled.
Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963
Whether it is fresh or frozen, spinach is a flavorful addition to many kinds of soup. I add spinach to vegetable soup, Minestrone soup, and also make plain spinach soup. More is being learned about the nutritional value of spinach and it turns out to be an amazing vegetable.
The US Government is asking Americans to eat more vegetables, especially green ones, including spinach. According to the government food pyramid website, vegetables are a source of potassium, fiber, folic acid, and Vitamins A, E and C, and may reduce the risk for type 2 diabetes and coronary disease.
According to"Spinach Nutrition," an article on the Whole Foods website, spinach is one of the healthiest foods we can eat. "When compared calorie for calorie to other vegetables, nothing is as nutrient dense as spinach," the article notes. Not only does it contain vitamins, minerals, and antioxidants, this green vegetable contains more than a dozen phytonutrients -- substances with properties that can fight cancer.
Whole foods recommends eating spinach raw. Though the package says the fresh leaves have been washed, I think it is a good idea to wash them again. Do not overcook spinach or you will lose many of the nutrients. Though you may use frozen spinach for this recipe, fresh is preferred. This Cream of Spinach Soup with Caesar Croutons combines creaminess and crunchiness. Who can resist that?
Ingredients
1 medium onion, finely chopped
2 tablespoons butter (no substitutions)
3 cups lower salt chicken stock
3/4 teaspoon salt (may be omitted)
Freshly cracked pepper to taste
1 1/2 - 2 teaspoons gravy flour
About 3 tablespoons of cold water
2 pounds of fresh spinach, washed and chopped
1 cup fat-free half and half
Package of Caesar croutons
2 tablespoons butter (no substitutions)
3 cups lower salt chicken stock
3/4 teaspoon salt (may be omitted)
Freshly cracked pepper to taste
1 1/2 - 2 teaspoons gravy flour
About 3 tablespoons of cold water
2 pounds of fresh spinach, washed and chopped
1 cup fat-free half and half
Package of Caesar croutons
Method
Melt butter in a large saucepan. Cook chopped onions in butter until soft. Add chicken stock, salt and pepper. Whisk gravy flour into cold waer and add to stock mixture. Cook over medium heat until it chickens. Add spinach, cover, and cook until tender. Cream soup with an immersion blender or food processor. Return to heat for a few minutes. Ladle into bowls and garnish with Caesar croutons. Makes 4 servings. Note: This recipe may be doubled.
Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963
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