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Cream of Spinach Soup |
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Serves: 4
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(Crema de Espinaca)
Category: Puréed Soups
The Mexican kitchen offers a seemingly endless variety of soups. Greens of all kinds are incorporated into soups to give color, texture, and flavor. Spinach blended with potatoes and onion is especially pleasing.
2 teaspoons olive oil
1/2 medium white onion, chopped
2 small potatoes (about 8 ounces), peeled and thinly sliced
4 cups washed spinach, trimmed of coarse stems and chopped
4 cups canned fat-free reduced-sodium chicken broth
1/2 cup cream or half-and-half
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 tablespoons finely chopped green onions
1. Heat the oil in a large pot, and cook the onion until softened, 3 to 4 minutes. Add the potatoes, spinach, and chicken broth. Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, 12 to 15 minutes.
2. Transfer to a blender or food processor and purée until smooth. Return the soup to the pot. Stir in the cream, salt, and pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, about 5 minutes. Adjust seasoning. Serve hot, sprinkling each serving with the green onion.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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