Soup puree with spinach - the possible options

Spinach & ndash; garden plants from southern countries from the Middle East. In the national cuisines of Greece, Cyprus, Turkey it is present in different forms: as a side dish, ingredient for salads, fillings for pies. In Europe et undemanding plant was cultivated already in the Middle ages. Its undemanding to growing conditions made the spinach one of the most common vegetable crops. Useful properties and high nutritional value spinach has defined its important role in dietary and baby foods. In France spinach puree - standard dish in school cafeterias

Among the many dishes of fleshy green leaves which is very popular soup of spinach. It is possible to prepare from fresh or frozen leaves. No useful properties or palatability of frozen spinach almost indistinguishable from fresh.

Even in the Northern regions of Russia this undemanding plant can produce two crops of green mass, but to save it was impossible. “Freeze” turned out to be a very good way of preserving succulent leaves, it gives a possibility to cook soup puree with spinach all year round.

Green plants the taste is neutral, so goes with a variety of products: dairy - sour cream, cream, soft cheese varieties. It is possible to cook soups and in meat and chicken broth, and water.

Soup of spinach, the recipe of which is here offered, not inferior to the caloric soup in meat broth, and in beneficial properties is greater.

To prepare soup of spinach, you need to:

- 300 – 500;grams of spinach (fresh or frozen);

- 1 carrot medium size;

- 1 onion onions;

- 50 grams of butter:

- 2 eggs

- 100 grams of sour cream;

1 tablespoon flour

- 100 grams of soft cheese.

- 100 grams of white crackers;

salt, Bay leaf, chopped greens (parsley, dill, cilantro).

This soup-puree of spinach cooked very quickly, no more than 20 minutes.

In a saucepan, pour water (1.5 litres) and put it on the fire. In a small saucepan cook hard-boiled eggs. While the water is boiling, peel and finely chop the onion, grate on a coarse grater carrots, passeruem them in a deep frying pan in butter. When onions and carrots are soft, adding the spinach leaves. If they are large, they must be cut. They saute no more than five minutes otherwise it will lose its bright green color. In another small pan fry the flour until Golden and add it to the vegetables. Mix everything together and remove the pan from the fire.

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In boiling water, put the Bay leaf, salt and the resulting vegetable mixture. Mix well, at the first sign of boiling, turn off the heat. Cheese cut into small cubes. When the soup has cooled slightly, add sour cream and cheese and grind everything in a blender to puree state. Svalivsheesya eggs purified, cut each in half. Spicy greens finely chop. Serve soup immediately, hot. In a dish put half of the eggs, pour the soup, sprinkle top with greens and croutons.

This recipe – basis. Replacing some components, it is possible on this basis to prepare the different taste. This soup-spinach puree will be more acute if the vegetables to add a half sweet pepper and grated on a coarse grater celery root, to take a sharp cheese, a ready-made soup liberally sprinkle with lemon juice. This soup is appropriate such herbs as Basil or mint. Sometimes the hostesses also add to this soup of sorrel leaves, he gives the dish acid and some sharpness. Lemon juice in this case will be excessive, and to give the taste of refinement and softness, add a little sugar.

Delicate and absolutely diet is spinach soup, which is sour cream replaced with low-fat cream, onions - leeks and hard-boiled eggs-whipped raw. With constant stirring their need to pour a thin stream into the boiling soup.