Sig's Green Soup with Spinach, Leeks and Fennel. Return the soup back to heat and slightly simmer, do not boil again, season with salt and pepper. Stir the cream into the soup if using. Melt margarine in large pot over medium heat.
Fill with water until it covers, and place on the stove and let it boil. In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil. Taste of Home has the best spinach soup recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sig's green soup with spinach, leeks and fennel. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Return the soup back to heat and slightly simmer, do not boil again, season with salt and pepper. Stir the cream into the soup if using. Melt margarine in large pot over medium heat.
Sig's Green Soup with Spinach, Leeks and Fennel is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Sig's Green Soup with Spinach, Leeks and Fennel is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook sig's green soup with spinach, leeks and fennel using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Green Soup with Spinach, Leeks and Fennel:
- {Make ready of baby spinach.
- {Get of small leeks.
- {Get of fresh fennel.
- {Prepare of water depending on how thin you like soup.
- {Make ready of vegetable stock cube.
- {Prepare of good pinch wild garlic leaves.
- {Make ready of red pimento powder.
- {Get of nutmeg.
- {Prepare of heavy cream (optional ).
- {Prepare of separated sprout leaves.
- {Get of butter or vegetable oil for frying the sprout leaves.
- {Get of cherry tomatoes halved.
- {Get of croutons of choice.
- {Take of olive oil for drizzling into soup.
In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Leeks are relatives of onions and garlic, but they have a milder taste than either of them. Pair them with bay leaf, celery salt, dill, mustard, nutmeg, paprika.
Steps to make Sig's Green Soup with Spinach, Leeks and Fennel:
- Heat the water to boil. Chop the fennel and leeks then add them to the water with the spinach, boil l until spinach has just wilted..
- Add the pimento, nutmeg and stock cube . Cool down slightly then pour this mixture into a blender and blend until very smooth..
- Return the soup back to heat and slightly simmer, do not boil again, season with salt and pepper..
- In the meantime fry the sprout leaves, halve the tomatoes and prepare or use shop bought crouton .Stir the cream into the soup if using..
- Plate the soup garnished with sprout leaves, tomatoes and croûtons. Enjoy..
Add broth, water, and bay leaf; bring to a boil. In another saucepan, soften the vegetables, except for the green part of the leek, in the oil. Cool under cold water and drain. Andy Baraghani called for pistachios (they're green, see what he did there?). Heat olive oil in a large Dutch oven over medium-high heat.
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