Spinach Soup
Recipes > Soups > Spinach Soup

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Recipe Checklist:
Ingredients
  • 2 Lbs of Young Spinach
  • 1/4 C of Butter
  • 1/4 C White Onion (Small Dice)
  • 4 C of Chicken Stock
Tools & Equipment
  • Large Sauce Pot
  • Mixing Spoon
  • Cutting Board
  • Measuring Cup
  • Chefs Knife
Estimated Time
15 Minutes
Yield
Serves 4-6
+ -

 

 Method

 To begin the Spinach Soup be sure to have all of your Preparation finished so that your Mise en Place is complete before you start cooking. Preparation is the 2nd Lever of Smart Kitchen’s 4 Levers of Cooking.™ It is helpful to have all of your ingredients cut, measured and ready to go before you begin cooking with any the heat.

To complete your prep, you will have to Clean and Prepare the Spinach and cut half a White Onion (roughly), into a Small Dice. If you plan to make your own Chicken Stock, it should be ready for use as well.

Once your prep is done, you are ready to begin. Start by Melting the Whole Butter in the large Sauce Pot on Medium Heat until it reaches its Smoke Point,which is a Visual Clue that the pot is at the proper temperature to receive the Small Dice of White Onions.

Sauté the White Onions until they soften, become a golden brown, and release their aromatic Volatile Oils which you will be able to recognize by the Olfactory Clue of the prevalent smell of Onions.

When your onions have reached the golden brown stage and are aromatic, let the Spinach join the Onions in the same pot. Stir the ingredients to coat them well with the Butter and Onions. Once the Spinach, Onions and Butter are well incorporated add the Chicken Stock to the pot.

Stirring occasionally, bring all the ingredients up to a Boil using High Heat. Once the Soup boils, it is ready to serve. If you would like to add a little Garnish to the dish, Diced Chives and Cultured Sour Cream go very well with this Spinach Soup.

Resist the temptation to cook this Soup in advance and then Hold it warm for service. Spinach has a tendency to get mushy if held on the heat for extended periods. The same problem of mushy Spinach will occur if you refrigerate the soup and then try to re-heat it.

This Spinach Soup can be Boiled and then refrigerated and Held Cold (up to 3-5 days) until served cold without any loss of flavor or texture.