Chilled Spicy Spinach Soup

Tammy Brownlow

By
@DoughmesticGoddess

Perfect for summer this soup is chilled with a surprising spicy kick. The red potatoes thicken and add a rich creamy texture. This would be a perfect first course for a grilled juicy steak dinner.

With a crusty hot roll or a light salad it makes for a nice light refreshing lunch or dinner.


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Comments:

Serves:

Makes 3 cups

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
salt and pepper
2 1/2 c
fresh spinach leaves, stems removed
1
serrano pepper, seeded and chopped
1
leek, washed and chopped white part only
2
green onions, sliced white and green parts
2 large
garlic cloves, minced
2 large
red potatoes, peeled and chopped
1 1/2 c
water with one chicken bouillon cube dissolved, or chicken broth
1/3 c
whole milk

GARNISH:

teaspoon sour cream per serving
2 slice
turkey bacon, cooked crisp and crumbled

Directions Step-By-Step

1
In a large sauce pan add olive oil. Turn heat to medium and sprinkle about half a palm full of salt and 8 turns on a pepper grinder. Add spinach, garlic, leek, onion, and serrano pepper.
2
Cook about 5 minutes until spinach is wilted and leeks have softened.
3
Add water, bouillon cube (or chicken broth) and potato. Cook until potato is tender, about 10 minutes. Turn off heat and allow to come to room temperature.
4
In your food processor pulse cooled spinach mixture until smooth and creamy. Add 1/3 cup milk and pulse until well combined.
5
Transfer to a plastic container and refrigerate until ready to serve at least 2 hours to overnight. Enjoy!
6
Serve with 1 teaspoon of sour cream and crumbled bacon.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy