Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 pound fresh spinach, washed and chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the thyme, salt, and pepper and stir to combine.
4. Pour in the broth and bring to a boil.
5. Add the chopped spinach and cook until wilted, about 3 minutes.
6. Remove the pot from the heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream and Parmesan cheese.
9. Heat the soup over low heat until warmed through, about 5 minutes.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Serve hot.
Serving size:
4 servings
Nutritional information:
Calories: 275
Fat: 20g
Carbohydrates: 12g
Protein: 12g
Sodium: 1200mg
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- Olive oil can be substituted with vegetable oil or butter.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add diced potatoes or carrots for more texture.
- Use kale or Swiss chard instead of spinach.
Tips and tricks:
- Be sure to wash the spinach thoroughly to remove any dirt or grit.
- Use a high-quality Parmesan cheese for the best flavor.
- If using a blender, be sure to blend the soup in batches to avoid splatters.
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 stove or in the microwave until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of Parmesan cheese and a sprig of fresh thyme.
Garnishes:
- Parmesan cheese
- Fresh thyme
- Croutons
- Red pepper flakes
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- 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 on the stove for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Spinach soup is a traditional dish in the Emilia-Romagna region of Italy, where Modena is located. This soup is typically made with fresh spinach, Parmesan cheese, and cream.
Flavor profiles:
This soup is creamy, savory, and slightly sweet from the spinach.
Serving suggestions:
Serve this soup as a first course or as a light lunch or dinner.
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Region: Italian