Emerald Soup
Preparation and cooking time: 35 minutes
I was given the recipe for this soup by the chef of Tidy Dols in London. It's bright green color and fresh taste have been a favorite for years. This makes enough to serve four.
Ingredients:
- 1 onion, 145gr, 5.1oz
- 2 ribs celery, 100gr, 3.5oz
- 2 leeks, 160gr, 5.6oz
- 1 medium potato, 175gr, 6.2oz
- 1 tbs butter, 14.2gr, 1oz
- 10 - 12 oz fresh spinach, 285gr, 10oz
- 3 - 4 cups chicken stock, 790gr, 28oz
- more stock if needed to get desired consistency
- 2 tbs crème fraiche or Greek Yogurt for garnish, 37.5gr, 1.3oz Yogurt
Instructions:
- Roughly chop onion, celery and thinly slice leeks. (To clean leeks see techniques).
- Melt butter in medium saucepan over medium heat. Add onions, celery and leeks and sauté until softened.
- Roughly chop potato (peeling optional) and add to pan along with 3 cups chicken stock.
- Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
- Pick through spinach, removing any bad leaves and thick stems.
- Add to soup when potatoes are done. You will probably have what seems like a huge amount of spinach but it will all fit - just add handfuls of leaves, stir into soup; when they are wilted, add more.
- When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender. It should be a lovely bright green - thus the name...
- Add more chicken stock if desired.
- Keep warm until ready to serve. Serve with a dollop of crème fraiche in the center (you can draw a knife through to make patterns...)
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 578 / 144.5 Total Carbohydrates: 86 / 21.5 Dietary Fiber: 20 / 5 Total Fat: 18 / 4.5 Saturated Fat: 10 / 2.5 Cholesterol: 64 / 16 Protein: 26 / 6.5 Calcium: 582 / 146 Sodium: 1693 / 423 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
