Eat Smarter! Soups by Carrie Brown

Author:Carrie Brown
Language: eng
Format: mobi, epub
ISBN: 9781492729525
Publisher: CreateSpace Independent Publishing Platform
Published: 2013-10-20T07:00:00+00:00

Heat the chicken stock, leeks, and green pepper in a large pan or stock pot, cover, and simmer for about 15 minutes until the vegetables are very soft.

Working in batches, blend the vegetables on high until they are completely smooth. It will take a while, and that’s OK.

To the last batch, add the sea salt, butter, pepper, lemon juice, thyme, and spinach, and blend just until the spinach disappears.

Pour all batches of soup back into the stock pot, stir well, and gently re-warm if necessary.

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There’s a few recipes in this cookbook that have a whole bunch of spinach hiding in them. I am not talking about the recipes where spinach is clearly the star of the show. I am talking about the recipes where other veggies take center stage, and spinach slides in through the side stage door at the last minute. There’s quite a few of those in here – this recipe being one of them.

Why? Leafy greens are all kinds of good for us, so I take every opportunity that I can to cram them into every nook and cranny of your meals without you having the feeling that various forms of leafy greenery is the only food you eat. While we want the benefits of eating a lot of greens, our taste buds don’t want to think that’s all they’re getting.

Why do we add the spinach last? if you eat raw spinach in salads you’ll know that it really doesn’t taste of much until you cook it. By adding the spinach last – and not cooking it – you can’t detect it in the soup; this lets the other veggies continue to shine in the flavor department, while getting all the added goodness that those leafy greens bring to the table. Everyone wins!

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