Although the calendar indicates we're well into the first week of May, I was dismayed by weather warnings that overnight temperatures were predicted to fall to 32 degrees a day ago. Not a good thing for the young plants and emerging seedlings in the vegetable beds.
Before sunset we were out scurrying to cover the beds to protect the new plants from the freeze.
It was well past dinnertime when we finished the task and we were famished.
I needed to get something on the table quickly using ingredients on hand. This soup came to mind, it is one I used to enjoy at a restaurant located in my hometown in northern California. I have fond memories of that wonderful restaurant; we ate there often for lunch or dinner and our son worked there during his high school years. The place was owned and operated by a young German man and his wife and was known for the incredibly delicious soups they served. A different one was offered each day; diners were offered a choice of soup or salad with each entree. Even back then, homemade soup from scratch was a rarity while dining out so I usually chose the soup.
Over the years I was inspired to duplicate most of them at home and my family loves them. This is one of my favorites.
I'm glad to have them in my recipe repertoire as it fit the requirements of the evening ~ Quick, easy and most importantly I had everything I needed to make it:
A bag of fresh baby spinach, milk, and couple of staples I always have on hand (onion, chicken stock, butter, flour and some simple seasonings, the cream is optional) and we were enjoying a satisfying dinner within 20 minutes.
Usually I puree the spinach but I skipped that step this time, that final step is just a matter of personal preference. For a more elegant presentation I puree ~ but elegance was far from my mind this night... we were HUNGRY! :D
When I skip the cream in the recipe (as I did this time) I like to garnish each serving with a half a teaspoon of butter for a little extra richness.
Once you make this you'll probably be able to make it without looking at the recipe again. Try substituting any cooked vegetable for the spinach for a change ~ (lightly sauteed mushrooms with a little thyme and sherry is a fabulous variation.)
If you would like a printable copy of the recipe, you can find it on my recipe blog (click)
Thanks for stopping by today!
P.S. The plants and seedling survived with no damage from the freeze. Whew!