Ingredients with Measurements:
- 4 cups of chicken or vegetable broth
- 1 cup of fresh spinach leaves, chopped
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 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 flour and stir until well combined. Cook for 2-3 minutes, stirring constantly.
3. Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming.
4. Add the chopped spinach leaves and bring the soup to a simmer. Cook for 10-15 minutes, or until the spinach is tender.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the grated Parmesan cheese and heavy cream. Season with salt and pepper to taste.
8. Cook the soup over low heat for another 5-10 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 347
Fat: 28g
Carbohydrates: 12g
Protein: 12g
Sodium: 1029mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- You can use half-and-half instead of heavy cream for a lighter version of the soup.
- You can use frozen spinach instead of fresh spinach, but be sure to thaw and drain it before adding it to the soup.
Variations:
- Add cooked chicken or shrimp to the soup for a heartier meal.
- Use different types of cheese, such as Gruyere or cheddar, for a different flavor.
- Add diced potatoes or carrots for extra texture and flavor.
Tips and tricks:
- Be sure to whisk the broth into the flour mixture slowly to prevent lumps from forming.
- If you don't have a blender or immersion blender, you can use a potato masher or fork to mash the spinach leaves.
- Taste the soup before adding salt, as the Parmesan cheese can be quite salty on its own.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Garnish the soup with a drizzle of olive oil, a sprinkle of chopped fresh herbs, or a few croutons.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, cook it over low heat for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Parmesan cheese is a hard, aged cheese that originated in Italy. It is made from cow's milk and has a nutty, salty flavor. Spinach is a leafy green vegetable that is high in vitamins and minerals. It is believed to have originated in Persia and was introduced to Europe in the 16th century.
Flavor profiles:
This soup has a creamy, cheesy flavor with a hint of garlic and onion. The spinach adds a fresh, earthy taste.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter to a larger meal.
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Region: Italian