I was tired of squash soup so instead of using squash, I substituted it with lots of Spinach. The taste is just yum! Something different, and it's more nutritious too! (Read On by clicking Read More -->)
Yield: 2-3 PersonsINGREDIENTS:
1 1/2 cups of Water
2 chicken bouillon
10 oz. chopped fresh spinach
3 Tbsps Salted Butter
1/4 cup all purpose flour
3 cups milk
1 Tbsp minced onion (I like using red onions to give the soup a slightly sweet taste)
1/4 tsp Truffe Aroma Oil (Optional)
1/4 tsp Black Truffle Paste (Optional)
Fresh Salt and Pepper
1. Put the water in a heavy bottom pan. Dissolve 2 chicken bouillon cubes. You can use Knorr but I just love Massel's salt reduced chicken cubes. It's low in sodium and it's only 40cal per cube. It doesn't have MSG as well! You can buy these in Healthy Options.
2. Once the cubes are dissolved, put the spinach in the pat and continue stirring. I like to use kitchen scissors instead of chopping the spinach. Just cut the spinach directly on top of the pot.
3. When the spinach is really soft already, remove from the heat and transfer it in your food processor. Blenders work just as well. Stop when the spinach mixture has a creamy consistency. Set aside.
4. In the same pan you cooked your spinach, melt 2 Tbsps of butter. Stir continuously because you don't want to burn your butter.
5. Add 1/4 cup of all purpose flour. As usual, stir continuously. You will know when to stop when the mixture has the consistency of mashed potatoes. This mixture is called Roux. It is used to thicken any soup.
6. Gradually stir in the milk.
7. Use a wire whisk to make sure you remove all the lumps.
8. Put the fire of your stove in the lowest heat and stir in your minced onions.
9. Once the roux and the onion mixture are well incorporated, add your spinatch mixture and stir with a whisk.
10. Season your soup with freshly ground salt and pepper. Kirkland's salt and pepper mill are the best! It's fuss free!
11. I love my soup with a tiny tiny hint of truffle smell and taste. If you like truffles as well, drizzle the truffle oil in your soup and mix well.
12. You can stop with the truffle oil, but I add the paste for that extra UMPH!
13. Divide the soup in bowls and drizzle with milk on top before serving.