Italian Spinach SoupPrep: 10 min Cook: 20 min Servings: 4by John Spottiswood300 recipes>
Suprise, surprise. Another amazing recipe adapted from Marcella Hazan's Essential's of Italian Cooking. This is one of my bibles. Not only did I love this spinach soup, but all four of my kids did too! Everyone had mutiple servings. We served it with simple sourdough toast, though Crostini (Italian croutons) is what Marcella calls for. This is a healthy and wonderful dish!
- 3 lbs fresh spinach
- 3 Tbsp butter
- 1/2 medium onion, chopped
- 3 cups high quality chicken, beef, or vegetable broth
- 1 cup low fat milk
- 1/8 tsp ground nutmeg
- 5 Tbsp freshly grated Parmesan cheese
- 1 Tsp salt
- Clean spinach and put in a pot with 3-4 cups water and 1 tsp salt. Cover and cook until tender, about 3-4 minutes (you many need to stir to cook evenly).
- Keep the water from the cooked spinach to use as the base for the broth that you add (if you are using concentrated or dried broth that needs to be reconstituted). Otherwise, discard it.
- Put the butter and onion in a large soup pot and turn to medium. Saute until the onion becomes pale gold, about 4 minutes. Add the spinach and saute uncovered for 2-3 minutes, stirring.
- Add the broth, milk, and nutmeg, and bring to a simmer stirring occassionally. Add the grated Parmesan, stirring thoroughly, taste and correct for salt.
- Turn of the heat and serve into bowls with toast or crostini on the side.
- Server with fresh ground pepper on the table for those who want it.
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