I love soup, I have even been known to order it in the scorching hot summer. My ultimate soup would have to be a seafood chowder but a close second and a totally different soup that I totally love is the Thai Tom Yum Goong and Gai. I chose to make spinach soup this week as it was really a matter of what I had in the fridge. I didnt have fresh spinach but a bag of frozen. This soup is super easy to make and can be bumped up with cream, milk or even sour-cream/creme fraiche. To add a bit of fancy pants garnish to my soup I topped it with toasted almonds rough garlic croutons. These croutons really added texture to the soup. I highly recommend them. Serve them on the side so your guests can keep adding them. They go soggy pretty quickly so add and eat and then add some more.
- 50g butter
- 1 chopped onion
- 1 garlic clove, crushed
- 500g spinach washed and stems removed
- 2 cups chicken stock
- ½ teaspoon salt
- black pepper
- ½ teaspoon sugar
- pinch nutmeg
- sour cream or unsweetened yoghurt
- Melt the butter in a saucepan.
- Add onion and garlic and cook until the onion is clear.
- Add spinach, stock, salt and pepper to taste.
- Bring to the boil, cover and leave to simmer for 10-15 minutes or until the spinach is limp but still very green.
- Add sugar.
- Puree in a blender until smooth.
- Add nutmeg.
- Serve garnished with a swirl of sour cream.
Notes + adaptations
I used 300g frozen spinach and about 5 stems of chopped celery. I added the celery to the onion and garlic mix. I omitted the sugar and nutmeg. I didn’t have any fresh stock so used stock cubes – one per cup of water.
Croutons – all I did was combine roughly chop sliced white bread, crusts and all, a few garlic cloves chopped up and slivered almonds. I added salt and pepper and a splash or two of olive oil and grilled it in a baking tray for about 5 minutes or until golden. Check frequently and give the tray a shake. These are totally worth making – better than regular croutons!!!