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| CREAMY GARLIC SPINACH SOUP | |
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1/2 lb fresh spinach 2 large heads of garlic, minced 2 large onions, diced 4 medium potatoes, diced 3 cups chicken stock 2 cups heavy cream 2 large egg yolks 8 tbsp butter Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender. Add the chicken stock, and diced potatoes. Cook on medium heat for 30 minutes. If you like, you may allow the potatoes to disintegrate or crush them as they cook. Add the minced garlic and spinach; simmer for another 10 minutes. Add the cream. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be weak. Be sure to heat WITHOUT BOILING. In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly. Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened. DO NOT BOIL. Add salt and pepper to taste. Remove from heat and swirl in remaining butter. Serve immediately. Submitted by: T. Feemster | |
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recipe reviews #7447
thomas rodrighez says:
Good recipe, I doubled it and added bacon and 2 lb. of shrimp - love it.
#9546
Jeff Shingleton says:
Great recipe. Added hot Italian sage and chicken breast then topped it with shredded baby Swiss cheese - some great stuff.
#11411
T. Feemster says:
Thanks for the compliments! I'll try the new versions. When my husband and I make this soup we never have any leftovers...especially if one of us has a cold. Garlic is a natural anti-microbial, kills off a lot of those buggaboos! We serve this with warm sourdough bread.
#24335
Dimi Slavoff (Colorado) says:
Absolutely delicious. I substituted cream with yogurt (only takes 1 cup) as my grandmama was doing. When you whisk the eggs, add the yogurt whisking for additional minute to get it homogenous. Tnen add it to the soup at the same way explaned above. I love it vegeterian. Thank you. Enjoy.
#58869
Sierra (North Carolina) says:
I forgot to buy garlic at the store, so I had to sub in garlic powder (2 tsp was about right). The recipe tasted FANTASTIC. A bit too much cream for my taste, but I am a special case. The other person who ate it said it the right amount. I added 2 cups of shredded ham I had leftover from Christmas. It was cooked but frozen, so I threw it in with the potatoes. Great job, I will definitely be making this again!
#92003
Michelle (Minnesota) says:
This has such a great flavor, and is pretty easy to make! I only used one head of garlic and 3 tbsp. of butter for the onions and it still turned out superb. This is definitely going on my regular menu.
#151774
Chuck (Washington) says:
I made this soup for my family of 7 with a couple changes to fit with the rest of the meal. I doubled the recipe and added 1 tbsp. of yellow curry, also substituted about 3 tbsp. of bacon grease in place of part of the butter. Before adding the cream and eggs I pureed it with a few drops of lime juice to make it a creamier texture and combat any bitterness from the spinach. Fresh ground salt and pepper (some used garlic salt) to taste. Next time I will serve it with Fontina, Monterey Jack, or Muenster topped crostini. All of the kids from 5-17 loved it and ask for it often.
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