Today, I pen this letter to express my profound admiration and gratitude for your existence, particularly focusing on the spinach variation. Your simplicity in preparation, your incredible versatility, and your unwavering presence as a savior throughout the year truly deserve acknowledgment and celebration.
In this rendition where spinach takes the spotlight, we embark on a culinary journey where the vibrant green leaves are carefully cooked to preserve their flavor and color. Can one use frozen spinach, you may wonder? While it’s possible, in my humble opinion, the use of fresh spinach elevates the dish to unparalleled heights. Pre-washed and even pre-chopped spinach is readily available, eliminating any excuse rooted in laziness. Accompanied by a hint of garlic, onion, and optionally celery for added flavor, and fortified with potatoes to lend substance (though one could easily opt for cooked white beans), your presence transforms into a symphony of taste and nourishment.
You might raise an eyebrow at the inclusion of milk among the ingredients. However, upon preparing and tasting this soup, one quickly realizes that it contributes a certain smoothness and balance. After all, spinach and béchamel sauce pair harmoniously. For those abstaining from animal products, fear not; a variety of unsweetened plant-based milk can serve as a worthy substitute, each imparting its unique flavor profile. And for those eschewing both dairy and plant-based milk, fear not either; simply double the quantity of broth or water.
Time: 40 minutes
Difficulty: Perfect for involving children in the kitchen
Ingredients
- ½ onion (80-100 g)
- 1 clove of garlic
- ½ stalk of celery (40 g)
- 1 potato (250 g)
- 300 g fresh spinach
- 400 ml cow’s or plant-based milk
- 400 ml vegetable broth or water
- Olive oil
- Nutmeg
- Black pepper
- Salt
Instructions
- Finely chop the onion, garlic, and celery. Sauté them in a pot with a couple of tablespoons of olive oil over medium-low heat until they turn golden brown and soften.
- Peel and dice the potato into small cubes. Add them to the pot, season with salt, pepper, and nutmeg to taste. Sauté for an additional three to four minutes.
- Pour in the milk and broth or water. Bring to a gentle boil and cook until the potato is completely tender, approximately 15 minutes.
- Add the washed and roughly chopped spinach (initially, it may seem like too much spinach for the liquid, but it will quickly reduce). Stir, cover, and cook for an additional three minutes. Turn off the heat and let it rest for five minutes.
- Blend the mixture using a hand blender or regular blender until smooth. Taste and adjust the seasoning if necessary.
- Serve hot. Optionally, garnish with croutons, nuts, grated cheese, or a poached or boiled egg cooked for six minutes.
With each step, the kitchen transforms into a sanctuary, where aromas dance in harmony and flavors meld together like old friends reunited. The act of preparing this soup becomes a ritual, a testament to the love and care poured into nourishing both body and soul.
As I take a moment to savor each spoonful, I am reminded of the profound connection between food and emotion. It’s not merely sustenance; it’s a language spoken from the heart, a silent conversation between cook and consumer.
From the humblest of ingredients arises a masterpiece, a testament to the beauty of simplicity and the transformative power of culinary alchemy. As I indulge in the creamy embrace of spinach soup, I find myself humbled by its elegance, enriched by its nourishment, and inspired by its legacy.
In closing, I extend my deepest appreciation to you, Vegetable Cream Soups, for your unwavering presence in our lives. May your essence continue to grace our tables, bringing warmth, comfort, and above all, love.
And so, the ode to spinach soup concludes, but the love affair with vegetable cream soups continues, an eternal flame ignited in the heart of every kitchen.