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)
¼ Tablespoon of nutmeg
- Thaw spinach (I left out over night and cooked the next morning).
- Cook spinach (I read microwave directions on package) and drain.
- In blender put spinach, butter, onion lemon juice, chicken stock base and boiling water and blend thoroughly.
- Add milk, cream, pepper and nutmeg.
- 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)
- Pour 1-½ cups of warm water into bowl and sprinkle yeast over water.
- Combine flower and salt in a mixing bowl
- With electric mixer on low speed, drizzle in the olive oil until just incorporated.
- In its own bowl, gently stir that yeast/water mixture that you have on the side.
- 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)
- 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.)
- 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!*
Zach-o-meter: Picture says it all…except this was bowl number 3…