Ingredients with Measurements:
- 1 bunch of spinach (bayam), washed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 3 cups of chicken broth
- 1 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. Add the chopped spinach to the pot and cook until wilted, about 5 minutes.
3. Sprinkle the flour over the spinach mixture and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
5. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Heat the soup over low heat until warmed through, but do not let it boil.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 12g
Protein: 6g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half-and-half or milk can be used instead of heavy cream for a lighter version.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or grated cheese for added crunch.
- Use kale or chard instead of spinach for a different flavor.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a creamy texture.
- If the soup is too thick, add more chicken broth or cream to thin it out.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of cream or a sprinkle of chopped herbs on top.
Garnishes:
- Croutons
- Grated cheese
- Chopped herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more chicken broth or cream to thin it out.
Food safety advice:
- Be sure to wash the spinach thoroughly before using it in the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Creamy spinach soup is a classic dish that has been enjoyed for centuries. It is believed to have originated in France, where it was often served as a first course.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner.
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Region: Indonesian