So, now that I
The other day, I was going through the freezer and realized that I had three bags of frozen spinach waiting to be eaten! Trois paquets! (yes, I know, I should start doing like my mother who twice a year would only make recipes calling for ingredients in the freezer to give it a Spring/Fall cleaning!! ) Since it was still cold in Philadelphia (but really because I don't need an excuse to eat soup), I decided to make a spinach soup. I had no recipe. I just created my own and had, therefore, very low expectations on the outcome. I was already willing to throw the towel and admit that mon velouté était raté... Mais non! Bien au contraire! Mon velouté était délicieux! It's one of these wonderful surprises where everything seemed right: the texture, the flavor, the underlying taste of spinach powered by the curry powder. My children and husband loved it too... so trust me, it's a great easy and healthy recipe. Make it. In a few days, you might be saying "dans la famille des Bonnes Recettes aux Epinards, je voudrais Le Velouté de Gaëlle!" (or so I wish!) Bon Appétit!
- 1 pack frozen spinach (about 14 oz or 400 gr)
- 1 small onion, minced
- 1 small carrot, pealed and sliced
- 4 medium size potatoes
- 1 vegetable bouillon
- Olive Oil, salt
- Curry powder (1/4 ts) or more to taste
My Personal Comments:
- In a saucepan, over medium heat, saute the onion in olive oil.
- Add potatoes and carrot pieces and saute for an additional 5 minutes
- Add frozen spinach and saute
- Add 3 cups (750 ml) water and one vegetable bouillon
- Simmer for 20-25 minutes
- Blend until really smooth
- Add curry powder and stir
- For this recipe, I did not use my pressure cooker. I am sure you could use it but it might not be as thick as you would like it to be.