Cold Spinach Soup
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons cooking oil
- ½cup chopped onion
- 1½pounds fresh spinach, rinsed well and finely chopped
- ½cup chopped fresh basil
- 3cups chicken stock, thoroughly degreased 1 cup half and half
- ½cup plain yogurt, well stirred
- Salt and freshly ground white pepper
- Some basil leaves for decoration
Nutritional analysis per serving (4 servings)
366 calories; 30 grams fat; 14 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 12 grams protein; 959 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
- Step 2
Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
- Step 3
Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
- Step 4
Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.
Private Notes
Comments
My mother used to make a cold spinach soup as follows: Thaw frozen, chopped spinach in de-fated, home-made, chicken stock (or use Swanson's). Add a generous amount of freshly squeezed lemon juice, and top with chopped hard-boiled eggs, chopped scallions or chives, sour cream or Greek yogurt, salt and ground pepper (white or black). No cooking involved except the eggs. Very refreshing, easy to make and great in hot weather. This was one of the few edible things she made. She was a terrible cook.
I had greens in the garden which needed to be picked and used … so added Swiss chard, cilantro, Thai basil and 1/2 zucchini. Was delicious.
My mother used to make a cold spinach soup as follows: Thaw frozen, chopped spinach in de-fated, home-made, chicken stock (or use Swanson's). Add a generous amount of freshly squeezed lemon juice, and top with chopped hard-boiled eggs, chopped scallions or chives, sour cream or Greek yogurt, salt and ground pepper (white or black). No cooking involved except the eggs. Very refreshing, easy to make and great in hot weather. This was one of the few edible things she made. She was a terrible cook.
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