Hungarian Cream of Spinach Soup

Hungarian Cream of Spinach Soup


Going back to the my younger days, I only knew how to "enjoy" spinach in 3 ways: mom would either  do a simple stir-fry with garlic, clear spinach soup with sliced onion (later on.... in my adult life... I added some dried anchovies (ikan bills) to it ) and cook spinach in coconut milk with some 'mee suah' (noodles) added in.
My favourite would be and still is, the later, add sambal tumis  to it...aaaahhh blisss :P  

Hungarian Cream of Spinach Soup

I came to know that spinach can be eaten raw, added to salad, sandwiches when I started buying and reading food magazines sounds like I was living in cave? I guess I was ;)
Then spinach found its way into Hubby's lunch box... upto a point, he raised his white flag and  surrendered, saying "Enough... no more spinach for me!!! Its tasteless"
Spinach was struck off my shopping list for quite sometime... :(

until recently...

We came across this recipe from an old cookbook sitting on my bookshelf gathering dust.
A book by :
Lesley Chamberlain ~ Russian, German and Polish Food and Cooking.

The soup is far from bland (talking about spinach being bland vegetables), its creamy and full of flavour... we loved the soup, we loved the taste ....we now added this Spinach soup in our 'To cook again' list  :D

...even Popeye will agree with me on this one... I could hear him belting out "No more Canned Spinach for me Olive" ;P


Hungarian Cream of Spinach Soup

Hungarian Cream of Spinach Soup
Adapted with changes from Russian, German, Polish Food and Cooking by Lesley Chamberlain
 click here to print recipe
serve 4

500 g baby spinach
1.2 litres of water
2 onions – finely chopped
25g butter
3 tablespoon plain flour
200 ml double cream
salt and black pepper
hard boil eggs
  1. Wash, rinse and soak baby spinach for 1 hour to get rid of sands (if any). 
  2. Bring a pot of water to the boil. 
  3. Blanch spinach for 4 minutes.
  4. Strain and spinach and reserve the water. 
  5. Saute chopped onion in butter until pale and slightly golden in colour.  
  6. Add plain flour and cook for another a minute or two to cook the flour.
  7. Add reserved water (spinach). 
  8. Stir and bring back to boil. 
  9. Remove from heat and add spinach into the pot.
  10. Add cream 
  11. Using stick blender, blend until smooth. 
  12. Return to stove. 
  13. Add salt and pepper (to taste). 
  14. Bring to boil until the soup thickened.  
  15. Garnish with half of hard boil egg. 
  16. Serve immediately with Feta Cheese Sticks

12 comments:

  1. Love how you put sliced boiled egg on top! SOOOO pretty! I love spinach soup, but looking at this photo, it's another level of spinach soup. I'd love to make this one for my family!

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  2. It looks and sounds delicious! A wonderful soup.

    Cheers,

    Rosa

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  3. Love that garnishing boiled egg! The soup looks very tasty, Lisa.

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  4. Yes, indeed so pretty looking with that slice egg on the soup. I never made soup like this before other than clear vegetables soup. Love to give it a try....might get addicted to everyday spinach soup after my try, who knows?

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    1. Spinach is good for our body especially me with low iron level :D

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  5. Good looking soups that is. In Poland, we also put an egg in spinach soup.

    ela h.
    Gray Apron

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    Replies
    1. Interesting .... good to know
      Cheers Ela :D

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  6. I love spinach and your soup looks and sounds fantastic.
    Great pics Lisa, they make my mouth water just by looking at them!

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  7. This soup looks fantastic! I have never put spinach in a soup before, but I would love to try it!

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