Julie’s Spinach Soup with Redemption Bread

After the pizza bomb-out I had one thing on my mind:  culinary redemption.  This recipe sounds a bit “healthy”.  When I first read it I thought, “I don’t think I want green soup,” but my Aunt Julie totally rocks (and is hott by the way!) so I thought I’d give it a shot.

When I made the soup yesterday morning it was so great that I cheated and had it for lunch before serving it to Zach for dinner.  I’m not the kind of girl that eats the same thing for multiple meals back-to-back and I had it for lunch yesterday, dinner last night and I’m 100% sure I’m about to heat up a bowl for lunch today.  If you’re not a believer, try it out for yourself…I’m salivating just thinking about it.

Spinach Soup Ingredients:
1 package of frozen chopped spinach (I got the big bag)
3 Tablespoons of melted butter
2 Tablespoons of chopped onion (I added a bit more)
1 Tablespoon of lemon juice (I used juice from a whole lemon…it was a juicy one)
1-½ Heaping tablespoons of powdered chicken stock base
1 Cup of boiling water
1 Cup of milk (I used 1 ½ cups of skim milk)
1 Cup of cream (I had heavy cream and used ½ cup)
Pepper
¼ Tablespoon of nutmeg

  1. Thaw spinach (I left out over night and cooked the next morning).
  2. Cook spinach (I read microwave directions on package) and drain.
  3. In blender put spinach, butter, onion lemon juice, chicken stock base and boiling water and blend thoroughly.
  4. Add milk, cream, pepper and nutmeg.
  5. Serve hot with shredded Parmesan cheese.  (I added Gruyere too b/c I had it.)

Note:  Don’t add salt – the chicken stock powder makes it plenty salty.

This is just so yummy and salty and delicious I don’t know how to tell you. MMM!!  Try it out…I promise it’s pretty and scrumptious.

Redemption Bread Ingredients (from Pioneer Woman’s Pizza Crust Recipe, my Pizza Bust dinner from previous post…)
1 Teaspoon or ½ packet of active dry yeast
4 Cups all-purpose flower
1 Teaspoon of Kosher salt
1/3 Cup Extra Virgin Olive Oil
*Sea Salt (my redemption addition)
*Fresh Rosemary (my redemption addition 2)

  1. Pour 1-½ cups of warm water into bowl and sprinkle yeast over water.
  2. Combine flower and salt in a mixing bowl
  3. With electric mixer on low speed, drizzle in the olive oil until just incorporated.
  4. In its own bowl, gently stir that yeast/water mixture that you have on the side.
  5. And then drizzle the yeast/water mixture into the flower mixture until the dough forms a ball. (Now, this part I had a problem with.  “Forms a ball”…hmm…mine never did, but let it incorporate all of the flower from the sides of the bowl and basically start coming together as one…should take about 2-4 minutes)
  6. Drizzle a little olive oil in a clean bowl and place your dough in it. (This is where I went wrong with my pizza I think.  I put too much olive oil…so beware.)
  7. Cover the bowl with a moist kitchen towel and set in warm place for 2 hours (store in fridge for up to 2 days).

Half of the dough I used for my Homemade Pizza BUST…and the other half I decided to experiment with.  I heated my oven to 400 degrees and spread the dough on a round baking sheet/pizza pan into an irregular round shape.  I sprinkled the dough with sea salt and fresh rosemary pulled off the stem.  I was going for a focaccia theme here.  I baked for about 15 minutes then put on the broiler for about 5 to 10 minutes to crisp it up.  Sure enough, out came yummy focaccia-esk bread.  The perfect side to dip into decadent spinach soup.

This meal is what I call redemption, my friends.  Okay now try it for yourself and let me know how it goes!!  I’m dying to know if you love it as much as I do.

*Must pour a great glass of red to balance out the green soup…could be a cute Christmas time dish!*

Soup and Bread

Julie's Spinach Soup with Redemption Bread

Zach-o-meter: Picture says it all…except this was bowl number 3…

Gone...

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