It has a good enough flavor but isn't so appetizing on its own, which is one of the reasons why people like to hide it inside another dish.When you have a lot of spinach in the garden, it's a great way to use it in soup.It tastes great and is filling.The traditional soup uses milk to make it creamy, but there's an option for you too!
Step 1: When the oil is in the skillet, add the garlic and spinach.
If you stir the garlic and spinach, you can prevent them from burning.2 to 3 minutes is how long it will take to cook the spinach.
Step 2: In a food processor, puree the mixture with 14 cup of hot water.
Transfer the mixture to a food processor after it has been wilted.Add some hot water and make a puree.The rubber spatula can be used to remove unblended spinach from the sides and towards the bottom.When the mixture is smooth, set it aside.
Step 3: In a saucepan, cook the onions in butter and let them cook for a while.
Make sure that the saucepan is large enough to fit the rest of your ingredients.
Step 4: Cook the flour mixture for 2 minutes.
Stir the mixture with a spatula.You will end up with a paste, which you will thin out from.A thicker soup will be created by this.
Step 5: Stirring constantly, cook the milk, salt, and pepper over medium heat for 5 minutes.
Use a whisk to break up any clumps of roux.
Step 6: Add the puree and cook for 3 to 5 minutes.
Take the puree from the food processor and put it in the saucepan.Then cook the soup until it becomes thick, stirring occasionally.
Step 7: Try the soup and make adjustments.
Add in cayenne pepper or black pepper if you need to.
Step 8: You can serve the soup in bowls.
It's a good idea to add extra flavor by eating Gruyere cheese.You can use other types of cheese as well.
Step 9: In a saucepan, cook the onions with olive oil.
Put the olive oil in a large saucepan and heat it.Add the onions and cook them for 3 minutes.
Step 10: The garlic will cook for 30 seconds.
You need to peel the garlic first.Cook it for 30 seconds in the saucepan.
Step 11: When the potatoes become soft and tender, pour in the vegetable stock.
Cut the potatoes into small chunks to help them cook faster.The potatoes need to be tender and soft.This should take between 10 and 15 minutes depending on how small the potatoes are.3 cups of vegetable stock is enough for a thinner soup.If you want a thicker soup, use 2 cups of vegetable stock.
Step 12: The food will cook for 2 minutes.
Don't worry about chopping the leaves.You will puree it later.
Step 13: Lemon juice, cayenne pepper, and salt can be added.
To combine everything, stir it together.If you can, try to use fresh lemon juice.
Step 14: Place it in a food processor.
Put the soup into a food processor and puree it.If the soup is not smooth, use a rubber spatula to push it down towards the bottom.There shouldn't be any clumps or chunks.
Step 15: If necessary, adjust the seasonings.
Give it a taste once the soup is smooth.If you need more salt or cayenne pepper, add it to the mix.
Step 16: Put the soup into bowls.
While the soup is still hot, you can serve it chilled as well.