May 6, 2004
Cream of Spinach and Zucchini Soup

Yet another green soup This soup belongs to a category of soups I like to call "Cream of Green". Basically it stems from the belief that you can take almost any combination of green vegetables, pair them with an appropriate cheese and come up with a lovely soup. If you take a look in our recipe archives, you'll see a few other examples: Broccoli and Stilton Soup, Cream of Cress Soup and Leeks and Stilton Soup. With spinach and zucchini for my base this time, I decided to be a little more subtle in my cheese choice and went for a Jeune Cantal, which has a soft nutty flavour and melts very nicely.

Spinach and Zucchini Soup

1 small bag (8 oz./3 cups loosely packed) clean spinach
1 small zucchini
3 small onions (or one big one)
1/4 a nutmeg, ground
1/2 cup Jeune Cantal, grated (a Monterey Jack would be a good substitute if it's not too sharp)
1 cup milk
3 cups beef broth (I've run out of chicken and mushroom Better Than Boullion: if any of my family is reading this, PLEASE SEND MORE)
ground pepper
a little butter
a little lemon juice

Sauté the chopped onions in the butter until transluscent and then add the zucchini, sliced in thin rounds. Fry for a few minutes, then add the washed spinach. Cover. When the spinach is wilted, add half the broth and purée in a blender or with a hand-held immersion blender. (Cook's aside: this is fast becoming my favourite gadget. I don't know why I waited so long to buy one!)

Add the rest of the broth, the pepper and the nutmeg and bring to a boil. Slowly add the cheese, allowing it to melt as you go. Turn down the heat and add the milk. (You can use crème fraîche or sour cream instead of the milk and lemon. Either way works, depending on what you happen to have in the fridge.) Taste for seasoning and add a squeeze of lemon juice to liven the flavours.

It really was very tasty. In addition, it only takes about 20 minutes to make and has loads of vitamins. The above recipe made enough for two deep bowls last night at dinner and another for my lunch today!

Posted by Meg in Sussex at May 6, 2004 9:00 AM | TrackBack Print-friendly version

"Cream of Green" is fine as long as it doesn't turn into Cream of Soylent Green.

Posted by Barrett on May 6, 2004 at 1:47 PM

You vegetarians are very paranoid...and apparently watch cheesy old films. Had to Google to get the reference!

Posted by Meg in Paris on May 7, 2004 at 8:09 AM

very good - even for spinach haters like me (that's why I tried it).

Posted by rose on May 13, 2004 at 10:37 AM

Yum. I made this soup for my dear daughter, who was longing for cream soup and it was delicious. I copied the recipie into my notebook so I can make it again. I enjoyed the Soylent Green bit and the cheesy old film remark. Tee hee.

Posted by Vita on September 1, 2007 at 2:12 PM
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