RICH GARLIC SOUP WITH SPINACH AND PASTA
This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.
Provided by Martha Rose Shulman
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife.
- Place the garlic cloves in a large saucepan with the 2 quarts water, olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.
- Add the macaroni shells to the broth and simmer until cooked al dente.
- Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
- Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 957 milligrams, Sugar 1 gram
RICH GARLIC SOUP WITH SPINACH AND PASTA SHELLS
Steps:
- 1. Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife. 2. Place the garlic cloves in a large saucepan with 2 quarts of water, the olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer. 3. Add the macaroni shells to the broth and simmer until cooked al dente. 4. Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth. 5. Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve. Advance preparation: You can make the garlic broth a day ahead and refrigerate. Approximate Nutritional Information per Serving: 209 calories; total fat: 9.5g; saturated fat: 3.2g; cholesterol: 150mg; sodium: 210mg; total carbohydrates: 23.0g; dietary fiber: 1.9g; sugars: 2.4g; protein: 9.4g; Vitamin A 58% of the recommended daily allowance (RDA) based on a 2000 calorie diet; vitamin C 14% RDA; calcium 17% ; iron 14% RDA
GARLIC SOUP WITH SPINACH
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
- Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
- Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 0 grams
SPINACH GARLIC SOUP
This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results
Provided by MissPenny
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
- Reduce heat; simmer 5 minutes, stirring occasionally.
- Remove from the heat; cool to luke-warm.
- Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
- Add flour; cook and stir over low heat for 3-5 minutes.
- Add to spinach mixture.
- Puree in small batches in a blender or food processor until finely chopped.
- Place in a large saucepan.
- Add cream, milk, and pepper, heat through but do not boil.
RICH GARLIC SOUP WITH SPINACH AND PASTA SHELLS
Steps:
- 1. Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife. 2. Place the garlic cloves in a large saucepan with 2 quarts of water, the olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer. 3. Add the macaroni shells to the broth and simmer until cooked al dente. 4. Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth. 5. Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.
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