Chez pj recipes

UPDATE:

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. 

Spinach Soup

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.

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