I can’t make this “page” bend to my will. Therefore, look in the handy-dandy category list in the left-hand column (scroll down), and you’ll find “recipe.” Click on it and you’ll find the growing list o’ posts with recipes linked or listed.
1 t olive oil (or Wegmans Basting Oil if you’re lucky enough to have it)
2-3 carrots, peeled, diced
1/2 lb spinach
1 T chicken base mixed in 20 oz water, or the equivalent of chicken stock
1/2 t each onion powder, garlic powder, pepper, dried chives
1 t dried parsley
1 t “spicy italian pizza grinder” seasoning (found ours at Sam’s Club) (or sub any Italian Blend)
1-2 T cold butter
optional: 1 potato if you like thicker soup, scrubbed, diced with skin on
Saute carrots in oil over medium heat 2 minutes. Add spinach and saute until wilted and bright green, 2-3 minutes. (If adding potato, add now).
Add stock and all seasonings. Simmer until vegetables are tender, about 20 minutes for the carrots.
Puree half of the soup at a time (do NOT fill blender more than halfway! And use a towel to cover the lid while blending to catch splatters to avoid burning yourself).
Add 1-2T cold butter while blending and blend until completely incorporated.
Eat! We swirled in a little sour cream yesterday (1 t) and a little greek yogurt today. My almost two-year-old ate two bowls, but then again, she loves split pea soup, too.
Notes: I didn’t saute the spinach the second time I made it. Big difference in color. If you’re aiming for a pretty bright green, make sure to saute spinach. If Army olive drab doesn’t bother you, don’t saute.
I added the potato today to thicken it up a bit. It could have contributed to the olive-drabbiness, but I think it was more a measure of not sauteeing.