Ballymaloe Fresh Spinach Soup
User Reviews
5
-
Prep Time
20 mins
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Cook Time
30 mins
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Servings
6
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Calories
147 kcal
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Course
Main Course, Appetizer, Soup
Ballymaloe Fresh Spinach Soup
Description
This recipe for Ballymaloe Fresh Spinach Soup starts by gently cooking potatoes and onions in butter, softened and seasoned before simmering in chicken broth and milk. Adding fresh spinach near the end allows it to wilt delicately so it can be blended into a smooth soup. The result is a creamy green soup with a subtle buttery sweetness and fresh vegetable notes enhanced by salt and freshly ground black pepper.
The rosemary croutons are made by sautéing diced whole grain bread in butter with finely chopped fresh rosemary, bringing a savory herbaceous crunch that contrasts well with the soup's creaminess. These croutons provide texture and a burst of flavor with each bite.
This soup can be served as a starter or light meal and is particularly satisfying during cooler weather due to its warm creamy nature and comforting ingredients.
Let the soup cool slightly before blending in case you use a regular blender to avoid pressure buildup. Adjust seasoning to taste after blending. The recipe adapts well with sourdough or other crusty breads for the croutons.
Ingredients
For the soup:
- 2 tablespoons butter salted
- 2 potato peeled and roughly chopped, medium, about 1 pound
- 1 onion peeled and roughly chopped, large
- 1 teaspoon kosher salt more, to taste
- black pepper freshly ground
- 3 cups chicken broth
- 1 cup milk (I prefer whole milk)
- 8 ounces spinach fresh
- black pepper freshly ground
For the rosemary croutons:
- 2 teaspoons butter salted
- ½ teaspoon fresh finely chopped fresh rosemary
- 1 ½ cups whole grain bread sourdough or other crusty bread, 3-4 slices, diced
Instructions
For the soup:
- In a medium-large saucepan or Dutch oven, melt the butter. When it foams, add the potatoes and onions and stir until well coated. Sprinkle with salt and a couple grinds of freshly ground black pepper. Reduce heat to low and cover the pot. Cook for 10 minutes until veggies are softened.
- Add the broth and the milk and return to a boil. Reduce heat to a steady simmer and cook, uncovered for 2-25 minutes or until the veggies are very tender.
- Add the fresh spinach and cover the pot for 5 minutes to allow the spinach to wilt.
- Blend the soup with an immersion blender or in a regular blender or food processor. If you use a regular blender or food processor, allow the soup to cool slightly before blending to prevent a pressure build-up (and a big mess). Taste and add more salt and freshly ground black pepper, if needed.
For the rosemary croutons:
- Melt the 2 teaspoons butter over medium-low heat in a medium sauté pan. Add the rosemary and cook for 30 seconds, until fragrant.
- Add the diced bread and stir gently but thoroughly to coat the bread. Cook 10 for minutes, stirring frequently, until croutons are a light golden and crisp. Remove from heat and allow to cool before storing in an airtight container.
Notes
- Allow the soup to cool somewhat before blending to prevent splatter or pressure buildup.
- Use fresh rosemary for the croutons to add a distinct herbal flavor.
- Adjust salt and pepper after blending for best seasoning balance.
- Cook the potatoes and onions gently until tender before adding broth and milk for a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 915mg | 38% |
| Potassium | 686mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 34mg | 38% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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