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     KQ Spinach Soup

   



Above: KQ Spinach Soup is served topped with croutons.

 

Ingredients
2 pounds baby spinach leaves
2 yellow onions
4 cloves garlic
2 tablespoons olive oil
4 cups vegetable broth
1/2 teaspoon ground cumin
2 tablespoons flour
2 teaspoons salt
2 teaspoons black pepper
1 cup heavy cream
1 bay leaf

croutons for garnish (optional)

Utensils and Supplies
large enameled cast iron pot with lid
blender
ladle
rubber spatula
chef knife
cutting board
large bowls
large colander
small bowls
garlic press
measuring cups
measuring spoons


Above: Baby spinach leaves.



Above: Rinse spinach leaves well and drain in a large colander.



Above: Give spinach leaves a rough chop and set aside in a large bowl.



Above: Peel and chop onions to a medium-sized dice.



Above: Peel garlic and run it through a garlic press.  Place garlic in a small bowl and set aside.


Above: Place pot over medium-low heat and add olive oil.



Above: When the oil is heated, add the onions to the pot.


Above: Place the bay leaf in the center of the pot, be sure it gets covered in olive oil.  Let the bay leaf cook along with
the onions.



Above: When the onions are translucent, add the garlic to the center of the pot.


Above: Remove bay leaf.



Above: Cook garlic just until it becomes fragrant, 1-2 minutes.



Above: Add cumin.


Above: Stir the ingredients well.


Above:  Add flour.


Above: Stir the ingredients again very thoroughly.


Above: Add chopped spinach to the pot.  The pot may be overflowing at first.



Above: Stir the spinach several times so it begins to wilt.



Above: Continue to cook the spinach until it is completely wilted.


Above: Add vegetable broth.



Above: Add black pepper.


Above: Add salt.



Above: Stir the ingredients well and cook just until soup begins to boil.  Turn off heat and allow soup mixture to cool
for 15 minutes.



Above: Set up blender with a large bowl nearby.



Above: Carefully ladle soup from the pot to the blender, filling the blender no more than half full.



Above: Place the lid on the blender securely, cover with a towel held in place by one hand.  Blend the soup thoroughly
on medium-high speed until very smooth.


Above: Place the blended soup in a large bowl.


Above: Blend the remaining soup in batches.



Above: Be sure the soup pot is clean and free of debris.  Add all of the blended soup back to the pot over medium-low heat.



Above: Add the heavy cream.



Above: Stir in the cream.


Above: Heat the soup over medium-low heat for five more minutes and serve.  Soup can be stored in an airtight container
placed in the refrigerator and easily reheated in the microwave oven.



Above:  The KQ Spinach Soup is served topped with
croutons.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ SPINACH SOUP

Ingredients
2 pounds baby spinach leaves
2 yellow onions
4 cloves garlic
2 tablespoons olive oil
4 cups vegetable broth
1/2 teaspoon ground cumin
2 tablespoons flour
2 teaspoons salt
2 teaspoons black pepper
1 cup heavy cream
1 bay leaf

croutons for garnish (optional)

Utensils and Supplies
large enameled cast iron pot with lid
blender
ladle
rubber spatula
chef knife
cutting board
large bowls
large colander
small bowls
garlic press
measuring cups
measuring spoons

Rinse spinach leaves well and drain in a large colander.  Give spinach leaves a rough chop and set aside in a large
bowl.  Peel and chop onions to a medium-sized dice.  Peel garlic and run it through a garlic press.  Place garlic in
a small bowl and set aside.  Place pot over medium-low heat and add olive oil.  When the oil is heated, add the
onions to the pot.  Place the bay leaf in the center of the pot, be sure it gets covered in olive oil.  Let the bay leaf
cook along with the onions.  When the onions are translucent, add the garlic to the center of the pot.  Remove bay
leaf.  Cook garlic just until it becomes fragrant, 1-2 minutes.  Add cumin.  Stir the ingredients well.  Add flour.
Stir the ingredients again very thoroughly.  Add chopped spinach to the pot.  The pot may be overflowing at first.
Stir the spinach several times so it begins to wilt.  Continue to cook the spinach until it is completely wilted.  Add
vegetable broth.  Add black pepper.  Add salt.  Stir the ingredients well and cook just until soup begins to boil.
Turn off heat and allow soup mixture to cool for 15 minutes.  Set up blender with a large bowl nearby.  Carefully
ladle soup from the pot to the blender, filling the blender no more than half full.  Place the lid on the blender
securely, cover with a towel held in place by one hand.  Blend the soup thoroughly on medium-high speed until
very smooth.  Place the blended soup in a large bowl.  Blend the remaining soup in batches.  Be sure the soup pot
is clean and free of debris.  Add all of the blended soup back to the pot over medium-low heat.  Add the heavy cream.
Stir in the cream.  Heat the soup over medium-low heat for five more minutes and serve.  Soup can be stored in an
airtight container placed in the refrigerator and easily reheated in the microwave oven.


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