Best Cold Spinach Soup Recipes

COLD SPINACH SOUP

Steps:

• Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
• Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
• Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
• Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.

COLD CUCUMBER AND SPINACH SOUP

Steps:

• Melt butter in large saucepan over medium heat.
• Add onion,potato and leek;reduce heat, cover and cook about 5 minutes.
• Add chicken stock,parsley, salt and pepper and bring to a boil.
• Reduce heat and simmer 20 minutes.
• Let cool, then puree in blender until smooth; chill thoroughly.
• Add remaining ingredients, except avacado and puree until smooth.
• Chill; taste and adjust seasoning.
• Just before serving,peel,seed and dice avocado and stir into soup.

COLD CUCUMBER AND SPINACH SOUP

Steps:

• In a saucepan saute onions in butter until softened. Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper. Simmer until potatoes are tender. Transfer to blender in batches and puree. Transfer puree to a bowl and stir in light cream. Chill several hours or overnight. Garnish each serving with thin slices of radish or green onions.

COLD SPINACH SOUP

Steps:

• Wash spinach and place in a large skillet with the adhering water. Cover. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain. Place the spinach and the dill in a food processor and process until finely chopped.
• Scrape mixture into a metal bowl. Stir in scallion, pickles, beer, horseradish, water and salt.
• If using sorrel, heat the butter in a large skillet over medium heat until just melted. Add the sorrel and cook 4 to 5 minutes, or until color turns. Remove from heat. Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture. If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream. Refrigerate until cold. Just before serving, stir in vinegar. Add more salt if needed.

COLD SPINACH SOUP

Steps:

• Wash spinach thoroughly to remove all sand. Cook about 10 minutes or until soft in six cups of water in a 2 1/2- to-3-quart saucepan, not made of iron or aluminum.
• Combine the milk, sour cream and flour, and beat well until the flour is smoothly blended in. Bring the spinach to a rapid boil, then add the cream mixture, stirring constantly with a wooden spoon or beating with a whisk. Add about one and one-half teaspoons salt, one-quarter teaspoon white pepper and enough lemon juice to give it a winey edge. Boil rapidly for about five minutes, or until the cream has blended with the soup stock and all traces of flour disappear.
• Beat the egg yolks with a fork until thin. Remove the soup from the heat and, using a ladle, slowly trickle some hot soup into the yolks, beating constantly as you do so. Continue this until three cups of soup have been added to the yolks. Now, slowly trickle the egg-yolk mixture back into the soup, again beating steadily as you do so.
• Using the pot in which the soup cooked, and another pot or bowl with a good long handle, pour the soup back and forth from one receptacle to the other; repeat about 12 times until soup is smooth and well blended.
• Adjust seasonings, adding a pinch of sugar if necessary, and chill thoroughly.
• Ladle the soup into chilled cream-soup bowls or cups. Serve whipped sour cream on the side, or add a dollop to each serving. Pass garnishes in individual relish dishes.