Spinach is one of those foods that reigns supreme on my yuck, throw rocks at it foods list which is why the following blog is very, VERY difficult for me.
*clears throat*
Dear spinach gods,
I am sorry
Lots of love
Taniamaree.
But seriously, I have so many bad memories involving spinach. It stems from one too many half earwigs found on my plate after the person preparing it hadn’t washed it properly before cooking it.
The flavour is also not my favourite thing so unlike other people in my life, I avoid spinach wherever possible.
There are a couple of recipes in the Edmonds starring spinach and so it was with anything but a skip in my step I dragged myself into the kitchen to make spinach soup (page 95).
Thoughts running through my mind at the time were:
- Who the heck makes soup using spinach,
- Why do people eat spinach at all, and
- This is going to taste like bums.
With these thoughts on repeat in my mind I reluctantly made the soup.
I do give Edmonds a ten out of ten for the ease of this recipe. Basically you cook garlic and onion in butter until the onion is translucent. Then you add spinach, chicken stock and nutmeg. That’s pretty much it, apart from the obligatory salt and pepper to taste.
The colour of the finished soup is a very definite green. It’s a fresh looking green so that’s a positive. I served up a small bowl of the soup garnished with a swirl of sour cream as recommended and then…tasted it.
This. Soup. Is. Glorious!
Yup, you are hearing me correctly, this soup is so delicious. The spinach is not over powering. Its quite subtle and is balanced beautifully with the other ingredients.
I ended up having a second serving it was so good. This recipe is definitely worth making, even if you don’t like spinach. I mean, I am not going to be eating spinach all the time now, but I will definitely be making this yummy soup again.
Until next time. Happy cooking!