Ingredients with Measurements:
- 2 cups chopped tree onions
- 4 cups fresh spinach leaves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped tree onions and cook until softened, about 5 minutes.
2. Add fresh spinach leaves to the pot and cook until wilted, about 3 minutes.
3. Pour in vegetable broth and add salt, black pepper, dried thyme, and dried rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Remove from heat and let cool for a few minutes. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking onions and spinach, low heat for simmering and warming soup
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Total fat: 14g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 1100mg
Total carbohydrates: 16g
Dietary fiber: 3g
Sugar: 6g
Protein: 5g
Substitutions for ingredients:
- Tree onions can be substituted with regular onions or leeks.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced potatoes for a heartier soup.
- Use different herbs such as basil or oregano for a different flavor profile.
Tips and tricks:
- Be sure to wash the spinach leaves thoroughly before using.
- Use an immersion blender for easier cleanup.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Heat in a pot over low heat until warmed through.
Presentation ideas:
Serve in bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
Chopped fresh herbs, croutons, or grated Parmesan cheese.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a quinoa salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, simmer for a few more minutes to reduce.
Food safety advice:
Be sure to cook the soup to a safe temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
Tree onions, also known as Egyptian onions or walking onions, have been cultivated for thousands of years and were a staple in ancient Egyptian and Roman diets.
Flavor profiles:
The soup has a creamy and savory flavor with hints of thyme and rosemary.
Serving suggestions:
Serve as a light lunch or dinner with a side salad or crusty bread.
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