Best Spinach And Mint Soup Recipes

Pureed Spinach and Sweet Pea Soup with Fresh Mint Cream image

Provided by Reggie Southerland

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 14

2 big yellow onions, coarsely chopped
3 tablespoons unsalted butter
2 cloves fresh garlic coarsely chopped
2 (10-ounce) bag (or the equivalent) fresh spinach, rinsed
2 1/2 cups frozen petite peas
3 cups vegetable or chicken stock
1/2 cup light cream
1 tablespoon salt
Freshly ground black pepper
Fresh Mint Cream, recipe follows
1/2 cup finely chopped fresh mint leaves
1 cup sour cream
1/2 cup half-and-half
Salt and pepper

Steps:

Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
In a bowl, using a whisk, combine all ingredients until smooth.

Spinach and Mint Soup image

Provided by Evan Kleiman

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil, divided
1 1/2 cups chopped onion
1 (9- to 10-ounce) russet potato, peeled, thinly sliced
2 large garlic cloves, peeled
4 1/2 cups (or more) low-salt chicken broth
3 green onions, chopped
2 (10-ounce) packages frozen chopped spinach, thawed, drained very well
1 cup chopped fresh mint, divided
1/3 cup chopped fresh cilantro
2 teaspoons Hungarian sweet paprika

Steps:

Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.