Spinach Soup with Croutons

Recipe No: 141

Hearing the name and color don’t think that it tastes healthy…Even though it is healthy it tastes very good. This is something great when you want to have a vegetarian soup and if kids are attracted to that bright green color then you are lucky, you can get some good stuff into your kids without much effort. Croutons are an addition to this recipe and if you want to avoid that, please use toasted bread instead.

Ingredients                                     Serves 2
For the Soup

• Spinach……………………1/2 Pound or approximately 225 grams
• Onion chopped………….1/2 Cup
• Cream…………………….. ½ Cup (I used ¼ Cup Cream and ¼ Cup low fat milk)
• Salt and Pepper to taste
• A Teaspoon of Cream, Croutons and some cheese for decoration (optional)

For Croutons

• Bread cubes………………..1 Cup (A crusty day old bread is most suited)
• Roasted Garlic Butter….1 Tablespoon (For recipe click here. If you don’t have that, use Butter together with some freshly mashed Garlic)
• Salt and Pepper…………..a pinch each

Method of Preparation

1. Boil washed and drained Spinach and Onion with ¼ Cup water for 3 minutes or till Spinach is wilted thoroughly. If you are using freshly washed Spinach, please avoid Water.
2. Blend this in a blender until smooth but thick. Avoid using more Water if possible.
3. Boil the blended Spinach in a pan on medium high heat and add Cream, Salt and Pepper. Let it warm through.
4. Serve it hot with the desired toppings. I used Croutons, Cream and some grated Cheese.

To make the Croutons

1. Mix Bread, Butter, Salt and Pepper in a pan and heat it on low heat. Don’t let the Bread cubes pile up. Use a pan which is wide enough, so that the bread forms a single layer.
2. Fry this till the bread is toasted and crispy, turning now and then.
3. This will take anywhere between 20 to 30 minutes. 
4. Once cooled thoroughly, store it in an airtight container.

Notes:

• Those who want to have the low fat version, use Milk instead of Cream, but Cream gives that thick texture of this Soup. I usually use half milk and half Cream. But if you can get some fat free evaporated Milk that will be a very good substitute for Cream.
• Please don’t rush the making of Croutons because if you do, the bread will burn and the Croutons will lose its crispiness fast.
• A day old Bread is best for this. If you don’t have old Bread, just let the Bread cubes sit on the counter top for 1 or 2 hours.
• It is not advised to make this with soft white bread as it is difficult to make it crispy. Use crusty Breads like Sourdough or a French loaf.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…