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Spinach Soup with Shallots
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Spinach Soup with Shallots
Ingredients
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340 g |
spinach |
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12 cups |
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1 tbsp |
canola oil |
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15 mL |
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3 tbsp |
butter, unsalted |
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40 g |
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1 |
shallots |
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40 g |
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1/4 cup |
white flour (all purpose) |
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30 g |
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3 1/2 cups |
milk, partly skimmed, 2% |
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900 mL |
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1 pinch |
nutmeg to taste |
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salt to taste |
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ground pepper to taste |
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1 1/2 tbsp |
slivered almonds [optional] |
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6 g |
Method
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Prepare the spinach : Wash and drain it briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, then cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking, otherwise the spinach will become brownish. Transfer the spinach to a colander,
press to remove excess water, then set aside.
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While the spinach is cooking, heat the oil and butter in another saucepan over medium heat. Finely chop the shallots, then add them to the saucepan and sauté
2-3 min until they become translucent. Add the flour, then cook 1 min with stirring. Gradually whisk in the milk. Bring the mixture to a boil with constant whisking, then cook until it thickens, about 4 min. Remove the saucepan from the heat.
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Add the spinach to the milk mixture. Let the mixture cool down a few minutes, then purée it in a blender. Return the soup to the same saucepan and rewarm
over low heat. Season with the grated nutmeg, salt and pepper to taste.
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Ladle the soup into bowls, sprinkle with the sliced almonds (optional) and serve.
Remarks
The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer.
Claims
- Free :
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Added Sugar
- Source of :
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Copper, Niacin, Pantothenic Acid, Vitamin B6
- Good source of :
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Iron, Phosphorus, Selenium, Vitamin B1, Vitamin C, Vitamin E, Zinc
- Excellent source of :
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Calcium, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K
- Diet-related health claims :
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Bone-healthy
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (310g)
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Amount
% DV*
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* DV = Daily Value
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Calories
240
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Fat
13 g
20 %
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Saturated 7 g
+ Trans 0.5 g
36 %
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Cholesterol
35 mg
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Sodium
140 mg
6 %
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Carbohydrate
20 g
7 %
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Fibre
2 g
7 %
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Sugars
12 g
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Protein
10 g
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Vitamin A
140 %
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Vitamin C
30 %
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Calcium
30 %
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Iron
15 %
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More info
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