Ingredients for Spinach Soup
- 10 stems spinach
- 1 onion
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 tablespoons flour
- 4 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) water
- 1/2 dessert spoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cream
How to Make Spinach Soup
Wash 10 stems of spinach and drain in a colander. In a pot, dice 1 onion. Sauté with 1 tablespoon of butter and 1 tablespoon of vegetable oil. Add 2 tablespoons of flour and sauté again. Add 4 water glasses of water and bring to a boil, stirring with a hand mixer. Once boiling, add the finely chopped spinach. Add 1/2 dessert spoon of salt and 1/2 teaspoon of black pepper, and once the spinach is cooked, blend with an immersion blender. Add 2 tablespoons of cream, boil for 2–3 minutes, and remove from heat. Optionally, drizzle 1 tablespoon of cream over the top when serving.
About This Recipe
Europe's introduction to spinach — the most important member of the Amaranthaceae family — took place in the 11th century. Arab travelers from Persia brought spinach to Spain on their journeys. Having made such a fascinating entrance, here are some lesser-known facts about spinach.
*It is a flowering plant of Persian origin belonging to the Amaranthaceae family.
*Spinach gained popularity in Europe in the 12th century.
*Spinach grows in sandy soil in moist, cool areas.
*Fresh spinach contains a number of pesticides that can be harmful to humans.
*It has a thin, flexible stem that can reach up to 30 centimeters (about 12 inches) in height.
*Because of its origin, spinach is known as "Persian Green" in China.
*Spinach varieties are divided into three groups based on the size and shape of their leaves.
-Savoy spinach; has dark green, curly leaves.
-Flat-leaf spinach; has broad, smooth leaves.
-Semi-savoy spinach; has slightly crinkled leaves.
*Spinach produces small yellow-green flowers. Each plant produces either male (stamens) or female (pistil) reproductive organs (dioecious plant). The flowers are pollinated by wind.
*Spinach has been used in human nutrition for centuries. It has a low calorie count and a wide variety of vitamins and minerals that are beneficial to human health.
*In terms of frequent production, it is grown in spring and autumn months.
*The leaves are the edible part of spinach.
*The largest leaves of the spinach plant are always found at the base and at the very top of the plant.
Although its color resembles our Pea Soup recipe, its name, taste, and aroma are each beautifully unique — and so we're sharing our Spinach Soup recipe. It will warm your heart and nourish your soul. Enjoy!
