Emerald spinach soup with tomato - FOX 10 News | fox10phoenix.com

Emerald spinach soup with tomato

  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.

Preparation time: 30 minutes

Servings: 6 - 1 ½ cup.

5 A Day servings: 2 ½.

Ingredients:

  • 1 large onion, chopped
  • 1 clove garlic, peeled and crushed
  • 4 stalks celery, chopped
  • 1 tsp. ground cumin
  • 2 tbsps. olive oil
  • 6 cups firmly packed leaf spinach or 2 - 10 oz. packages frozen leaf spinach
  • 4 cups low-sodium chicken broth
  • 1 tsp. dry oregano leaves, crushed
  • 2 cups diced tomatoes
  • 1 ½ tbsps. sour cream, optional*
  • salt and pepper, optional*

 

1. In deep, heavy soup pot over MEDIUM heat, place onion, garlic, celery, and cumin with olive oil. Stir and sauté for about 5 minutes. If using fresh spinach, remove any large stems. Wash thoroughly.

2. Add leaf spinach to pan; stir well. Lower heat and cover. Allow all vegetables to steep until spinach is wilted and partially cooked. If using frozen leaf spinach, cooking will take a bit longer. Add chicken broth with oregano and bring to a low boil. Gently cook, covered, 20 to 25 minutes.

3. Using 1 ½ cups at a time, blend soup mixture in blender or food processor** until smooth. Return entire soup mixture to pan and reheat. Soup will be a rich green color. Just before serving, add 1 3/4 cups diced tomato and heat. Season to taste with salt and pepper, if desired. Tomato should be hot but not truly cooked.

4. To serve, ladle hot soup into warm bowls and garnish with an optional dollop of sour cream and reserved diced tomatoes. Serve hot.

**Chef's Notes:
1. Blenders and/or food processors may be used to puree and chop foods. If an ultra-smooth consistency, is desired, please use a blender. For a less-smooth consistency use the food processor. Be cautious when pureeing hot liquids. Allow for large amounts of expansion space in the container, for steam will form as the machine starts.

2. Soups, stews, and most sauces are blends of foods and flavors. These foods are far superior in flavor if made the day prior to serving. The extra time allows the mellowing and exchange of flavors to increase. Don't worry; it's easy. Just make the soup or selected dish the night before while cleaning the kitchen from dinner. Presto! With a few extra minutes, an extra meal is waiting in the refrigerator, ready to heat and serve.


*Optional ingredients are not included in dietary analysis.

Nutritional Information per Serving
Calories: 160 Carbohydrates: 15g
Total Fat: 9g Cholesterol: 55mg
Saturated Fat: 2g Dietary Fiber: 3g
% of Calories from Fat: 14% Sodium: 260mg
Protein: 7g  

Credit: Recipe developed for the Produce for Better Health Foundation by
Chef Carmen I. Jones, CCP.

From www.5aday.org

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices