Spinach Soup Recipe Created by Ruth Paget

Spinach Soup Recipe Created by Ruth Paget

I love spinach soup served with sour cream mixed in – a calcium and iron combination.  I used quark when cooking in Germany, which is also very high in calcium.

You will need an immersion blender to make this spinach soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 pound spinach (sold previously cleaned in a bag)

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup sour cream

Steps:

1-Sauté the onions and garlic in olive oil in a soup pan for 5 minutes.

2-Add spinach to soup pan and turn to coast with the onion-olive oil mixture.  The spinach will reduce to 1/3 of its original size.

3-Add the chicken broth and water to the soup pot and bring soup to a boil.  Let boil for 15 minutes.

4-Remove soup from the heat and let cool.  Insert an immersion blender and purée the soup until it is smooth.  Stir in the sour cream and mix.

5-Ladle soup into individual bowls and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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