Easy to make, this warm spinach cream soup is the perfect soup to serve after an afternoon of sledding. If you keep a stash of chicken stock in the freezer, you can make this soup up in 30 minutes.
Everyone needs a good repertoire of soups. You don’t need many. In fact, if you divide soups into chicken stock-based and beef-stock based with infinite variations, you only need a few recipes to launch your soup making into unique, yummy experiences. And of course, frugal. Soup is the essence of frugality with its ability to stretch costly meat ingredients with cheaper vegetable ingredients, not to mention trashy bits and ends being used to make stock.
Always start with a well-made stock. A stock needs to be rich in flavor and fat, not bland and watery. What’s the point, otherwise? I keep several gallon freezer bags in the freezer to collect my stock ingredients. I’ve been known to scoop stock-making ingredients out of the compost bucket (if they’re on the top) to add them to my freezer stash. My husband always put the chicken and beef bones in the freezer, without asking.
Saute ingredients like carrots, celery, and onions before adding them to the soup. Saute in a variety of fats. Onion sauteed in butter is different than onion sauteed in bacon grease or coconut oil. The extra step adds flavor, and yes, a little fat, to the soup.
Some of the best soups are spontaneous. Add a little this, use up the cooked beef, maybe add a pinch of herb, and voila, you have an amazing one of a kind soup. If you can replicate the soup and turn it into a recipe, great! If you can’t, know that as long as you don’t add too much salt and you check the flavor as you go, you can create a soup in 30 minutes if you need to.
- 1 package frozen spinach
- 1 onion chopped
- 2 garlic cloves, chopped
- 4 T bacon grease
- 7 cups chicken stock
- 3 eggs
- 6 Tablespoons grated Pecorino Romano
- salt, pepper, and nutmeg to taste
- several slices of nitrate-free bacon, chopped
- Saute the onion and garlic in bacon grease in a heavy-bottomed pot. Add the chicken stock and simmer over low heat for 30 minutes.
- Whisk the eggs and Pecorino Romano in a bowl. Add in the salt, pepper, and nutmeg and whisk again.
- Blend the soup in the pot with a hand blender. Add in the egg mixture, and blend again.
- Serve hot.