Ingredients with Measurements:
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 4 cups fresh spinach leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Special equipment needed:
- Roasting pan
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of each garlic head to expose the cloves.
3. Drizzle the garlic with 1 tablespoon of olive oil and wrap it in aluminum foil.
4. Roast the garlic in the oven for 30-40 minutes or until the cloves are soft and golden brown.
5. Heat the remaining olive oil in a large pot over medium heat.
6. Add the chopped onion and sauté until it is soft and translucent.
7. Add the vegetable broth and bring it to a boil.
8. Add the spinach leaves and cook until they are wilted.
9. Add the roasted garlic cloves (squeeze them out of their skins) to the pot.
10. Season with salt and pepper.
11. Use an immersion blender or transfer the soup to a blender and blend until smooth.
12. Stir in the heavy cream and heat the soup until it is hot.
13. Serve the soup hot with your desired garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 214
Fat: 15g
Saturated Fat: 5g
Cholesterol: 28mg
Sodium: 1244mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 5g
Protein: 5g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use kale or Swiss chard instead of spinach.
- You can use half-and-half instead of heavy cream.
Variations:
- Add some cooked chicken or shrimp to the soup for a heartier meal.
- Add some grated Parmesan cheese to the soup for extra flavor.
- Add some chopped fresh herbs, such as thyme or rosemary, to the soup for extra aroma.
Tips and tricks:
- To make the soup vegan, use coconut milk instead of heavy cream.
- To make the soup gluten-free, use gluten-free vegetable broth.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a dollop of sour cream or croutons.
Garnishes:
- Croutons
- Sour cream
- Chopped fresh herbs
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
- Make sure to wash the spinach leaves thoroughly before using them in the soup.
Food history:
- Spinach soup is a popular dish in many cultures, including Indian, Turkish, and Spanish cuisine.
Flavor profiles:
- The soup has a creamy and savory flavor with a hint of sweetness from the roasted garlic.
Serving suggestions:
- Serve the soup as a starter or a light meal.
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