Best Chez Panisse Spinach Soup Recipes

CHEZ PANISSE SPINACH SOUP

Chez Panisse Spinach Soup image

Adapted from "Chez Panisse Cooking" by Paul Bertolli. "Garnish the soup with garlic butter," Bertolli writes, "or swirls of crème fraîche thinned to the consistency of the soup and chopped nasturtium petals." He also suggests serving it with grated Parmesan, small buttered garlic croutons and extra-virgin olive oil drizzled over the surface. "Puréed spinach will turn a dull army green color within 20 minutes, so this soup should be blended, seasoned and served immediately."

Provided by Chef Kate

Categories Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter
1 large carrot, peeled and diced (4 ounces)
1 stalk celery, diced (2 1/2 ounces)
1 medium yellow onion, diced (6 ounces)
18 ounces spinach, de-stemmed, washed and drained (2 - 3 bunches)
salt, pepper

Steps:

Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
Add 4 1/2 cups water and bring to a boil over high heat.
Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.
Purée the entire mixture using an immersion blender, or pour into a blender to purée, and transfer the soup immediately to a hot tureen. Do not strain the soup.
Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.

Nutrition Facts : Calories 75.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 102, Carbohydrate 4.7, Fiber 1.9, Sugar 1.4, Protein 2.1

QUICK WHITE BEAN AND CELERY RAGOUT

Quick White Bean and Celery Ragout image

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they're stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.

Provided by Alexa Weibel

Categories brunch, dinner, for one, for two, lunch, quick, weekday, beans, soups and stews, vegetables, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2/3 cup vegetable stock, plus more as needed
1/3 cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into 1/2-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto, for serving
Cooked pearl couscous or grilled bread, for serving

Steps:

Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you'd like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.
Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.

CREAM OF SPINACH SOUP

Cream of Spinach Soup image

Serve this creamy spinach soup piping hot, with a fresh buttered baguette. Delicious! You can make a vegetarian version by using vegetable stock in place of the chicken stock. Also, you can add a dash of paprika, cayenne, or red pepper flakes if you like more spice. Note: I used a 32 oz. box of organic chicken stock, and we thought it was fine that way (we like ours with plenty of broth). But the three cups of chicken stock that the recipe calls for should work nicely if you like a thick soup, or are going to blend it. I don't have an immersion blender, but feel free to blend this soup if you prefer a smooth version.

Provided by BecR2400

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
3 tablespoons grated carrots
1/2 cup onion, finely chopped
16 ounces frozen chopped spinach (or fresh)
3 cups chicken stock (or vegetable stock)
1 cup cream or 1 cup milk
1 dash garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 dashes ground nutmeg (to taste)

Steps:

In a medium saucepan, melt butter over medium heat.
Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
Add the stock and bring to a boil over high heat, then add the spinach.
Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
Remove from heat.
Serve piping hot.

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