Here I am again with an incredibly healthy recipe for the veggie challenged.
(For all you cynics out there – heavy cream is now being considered a vegetable. As is bacon. Ask anyone!)
But jokes aside, as someone who’s still trying to get the hang of cooking on a regular basis (as opposed to cooking fun party food for friends) I find that one of the biggest challenges I face is to cook healthy. I can’t seem to pick anything but mushrooms and potatoes up at the produce section.
So I decided it was high time I started stepping out of my high-calorie-zero-nutrional-value comfort zone and cook healthy.
Hence the spinach.
And it really doesn’t have all that much cream.
Would I lie?
Alright, lets get started.
I’m in a hurry today, so I’ll be rushing through this post.
Even though I really have nothing to do.
I just feel like hurrying through things.
I’m very uncomplicated like that….
First get an onion and thinly slice it until it looks like this….
Get a heavy bottomed pan/pot nice and hot and throw in some butter.
Let it get all foamy…
Then toss in the onions and cook on a medium flame until they’re tender and getting translucent.
In the meanwhile, wash the spinach. Remove all the tough stalks and give the leaves a rough chop.
Once the onions are nice and tender, put all the spinach in the pot.
And close the lid.
After a few minutes, it should have cooked down to this…
This is the right time to add some chicken stock…
And to grate in some nutmeg….
Then bring the whole thing to a boil, lower to a simmer and cook partially covered for about 10 minutes.
We’re almost done. The soup is now ready to be pureed. Once you’re done pureeing it, pour it back to the soup pot.
Get out the cream and an egg yolk and start whisking….
Keep whisking and add in some of the pureed soup – about a tablespoon at a time until you’ve added about half a cup.
Now pour the cream+egg+soup mixture into the pot of pureed soup.
Give the whole thing a good stir.
At this stage, I added a couple of sprigs of rosemary. Because I had some lying around in the refrigerator and because I didn’t want the rosemary drowning out every other flavor.
Heat the soup over a low flame, but don’t let it simmer or you might end up scrambling the egg yolks (In all honesty, this has never happened to me, even though I’ve let the soup get very hot, but I realize that screwing up when you’re almost done can be very annoying. Always better safe than sorry!)
And we’re done!!
I had this for lunch with some roasted vegetable bruschetta and my husband actually asked for a second helping!
Oh and he hates vegetables and soup, so this recipe qualifies as a keeper, I think!
RECIPE: (serves 2-3)
onions - 1/4 cup
butter - 1/2 tbsp
spinach (fresh) - 1/2 lb
chicken stock - 2 & 1/2 cups
nutmeg - a pinch
salt - as needed
pepper - as needed
heavy cream - 1/2 cup
egg yolk - 1
Thinly slice onions.
Heat butter until in foams in a heavy bottomed pot and saute onions on a low flame until tender and translucent.
Clean spinach. Discard tough stalks, and chop roughly.
Add spinach to the onions, and cook covered for 5 minutes.
Add the chicken stock and nutmeg.
Bring the liquids to a boil and then cook at a simmer for 10 minutes.
Blend/puree the soup until smooth.
In a bowl, whisk together the cream and egg yolk.
Add hot soup, one tablespoon at a time, whisking constantly until 1/2 cup has been incorporated.
Add this mixture back to the blended soup.
Heat the soup over a low flame.
P.S.: The rosemary is totally optional.