Barefoot! Cream of Not-Mushroom Soup
This week’s Barefoot Blogger recipe was chosen by Chelle of Brown Eyed Baker. Chelle also participates in Operation Baking GALS, which means she’s cool with me. As much as I wanted to like everything about her, I just couldn’t do this week’s challenge. Instead, I racked my brain with The Lovely Co-Worker to make a Cream of something that didn’t involve fungi.
The Husband and I don’t do fungus. I don’t know why… neither one of us dig the shroom. I’ve tried. I promise, I’ve tried. I just don’t see the appeal. The flavor, the texture… I just can’t handle it. So, The Lovely Co-Worker and I were talking over lunch one day and she said, “When I was in Mexico we had this great Cream of Spinach soup! You should make that!” Hmm. Okay.
Originally, I was going to use Ina’s recipe except swap the mushrooms for spinach, but it just didn’t feel right to me. Thyme with spinach? Perhaps not. Then, you know… there’s always Operation Be Hot Again so I’m trying to be mindful of how much non-healthy stuff is going in, knowing the more unhealthy stuff that goes in just equals more miles to wog (walk/jog). First of all, I omitted almost all of the butter and swapped it for olive oil. Then I ditched the white wine (I was going to use 1/2 c but spaced out and forgot to add it), omitted the flour, thyme, half and half and cream. So I basically scrapped the entire recipe… but I wanted to do it the Barefoot way… I promise! My hips, they were screaming about already being mistreated… and then when they heard about all the butter, cream and flour they protested.
My suggestion: Stop what you’re doing right now. Go to the store, buy some fresh spinach, leeks and a can of 2% evaporated milk… the rest you probably already have on hand. This was an incredible soup. When I say incredible… I mean, wow that’s good… can I have another two bowls! And… it’s quite healthy if I do say so myself!
Cream of Spinach Soup
A Cat’s Pajamas Original Concoction
2 T olive oil
1 T butter
1 onion, chopped
2 leeks, sliced
3 cloves garlic, chopped
1 carrot (or about 4 baby carrots), sliced
1 lb fresh spinach, cleaned
1 t crushed red pepper
Salt & Pepper (about 1/2 t each)
1/2 t freshly grated nutmeg
4 c chicken broth
1 can 2% evaporated milk
2 potatoes, 1/4″ dice
Sour cream, for serving
In a large stockpot, heat butter and olive oil over medium heat. Add leeks, onions, garlic and carrot and cook until tender, about 3-4 minutes.
Once tender, add spinach and cook down (this will take about 30-60 seconds). Season with salt, peppers and nutmeg. Add chicken broth, bring to boil over medium-high heat.
Reduce heat to low, then with an immersion blender, blend the vegetables until smooth (or- at this point, transfer the mixture to a blender and blend until smooth, returning to pot). Stir in potatoes and cook until potatoes are tender, about 15 minutes. Stir in evaporated milk until heated through. Taste and re-season if necessary.
Garnish with lowfat sour cream (don’t skip this… it’s the craziest yum ever!) and serve… I served the soup with Whole Wheat Rolls from the Better Homes and Gardens Book (which are also fabulous)!