As some of you know I went to the Netherlands last week. From an architecture, history and meeting new people perspective, the trip was phenomenal. From a foodies perspective — it was not my cup of tea. I did however have two delightful bowls of soup that I wanted to recreate. I made the first one yesterday, it was a vibrant green spinach soup, obviously full of nutrition because the spinach still had it’s color and it was full of great flavor.
Spinach is full of fiber, Iron,Calcium, Potassium, Riboflavin, and amino acids — and best of all, it has almost zero calories so if you are gentle with the cream – this is a very healthy soup. For complete spinach nutrition information, visit the USDA National Agriculture Library
The soup is best served with a sandwich or some crusty bread. When I made it at home I had a frosty cold Dogfishhead 60-minute IPA with it, a lovely compliment because the bitter of the IPA balanced the cream of the soup. When in Amsterdam I was drinking a Sauvignon Blanc which was also a great pairing. Parmesan Cheese or croutons make a nice garnish.
Click Here for a printable recipe
2 tablespoons fat (I used bacon fat for flavor, you can use anything you’d like)
1 bunch of spring onions sliced
2 cloves minced garlic
1/4 cup flour
1 quart chicken stock
1/4 tsp cayenne pepper
1T kosher salt
1/2 tsp nutmeg
1 tsp celery salt
fresh ground black pepper to taste
1 10 ounce ready to use spinach
1/2 cup heavy cream
Over medium heat in a soup pot or dutch oven, sweat onions and garlic until soft (you really don’t want to brown them because it will bitter the soup so be gentle with the heat)
Sprinkle in flour and cook for 2 – 3 minutes (you aren’t looking to create a dark roux, just cook the flour)
Whisk in chicken broth and add spices bring to a low boil and add spinach. Put a lid on the pot and wilt the spinach into the soup base 1 – 2 minutes) Add cream.
Now, blend the soup in batches. Make sure to only fill the blender about half way and put a towel over the top and hold the lid before you turn it on. Hot liquids expand in the blender and forgetting this can lead to a painful mess.
Return the soup to the pot, taste and adjust seasonings as necessary (I needed more salt and some more cayenne)
Mmmm – I have all those ingredients on hand… Just need some crusty bread…
I eat lots of spinach but usually not in a soup. I have to try this… I’m glad you liked at least two dishes in the Netherlands…
I shouldn’t sound so grim — but it was such a shock to my system (the cream eggs and lots of lunch meat) that I had a bad attitude. Try the soup really good!