Ingredients with Measurements:
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 pound fresh spinach, washed and chopped
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until translucent.
2. Add the chopped spinach and cook until wilted.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the milk and heavy cream.
6. Heat the soup until hot but not boiling.
7. Add the crumbled queso fresco and cilantro, and season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 16g
Carbohydrates: 13g
Protein: 11g
Fiber: 3g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or goat cheese.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Use kale or Swiss chard instead of spinach.
- Add a pinch of cumin or paprika for extra flavor.
Tips and tricks:
- Be sure to wash the spinach thoroughly to remove any dirt or grit.
- Use an immersion blender for a smoother texture.
- Adjust the amount of milk and cream to your desired consistency.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until hot.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of queso fresco and cilantro.
Garnishes:
- Crumbled queso fresco
- Chopped cilantro
- Sliced avocado
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Chupe de Espinaca is a traditional Peruvian soup that originated in the Andean region.
Flavor profiles:
Creamy, savory, and slightly tangy from the queso fresco.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Peruvian