Monday, January 31, 2011

Spinach Soup with Chive-Black Pepper Crisps

It's not exactly hot outside but I have started thinking that warmer weather will be upon us in mere months and that means no more soup for me! (I hate the concept of cold soup in summer.)
So I decided to make soup again for dinner tonight. I have never had spinach soup before, so I was eager to try my hand at it. It was surprisingly delicious, smooth and not over-powering.
The crisps I made can be easily customizable to whatever flavors you want. Try using dried herbs like rosemary, basil or fennel seeds and spices like cumin, smoked salt or cinnamon.

Velvety, bright spinach soup flavored with potatoes and garlic and served with crunchy wheat crisps sprinkled with chives and fresh cracked black pepper.

Spinach Soup
2 tbl extra virgin olive oil
1 small white onion, small dice
1 celery stalk, small dice
1 medium sized russet potato, unpeeled, small dice
3 garlic cloves, minced
2 cups no-chicken vegetable broth
1 cup water
6 oz baby spinach leaves
salt and pepper
2 tbl vegan sour cream (optional)

Saute the onions, celery and some salt in the olive oil until soft and translucent, 7 minutes. Add the potato and continue cooking over medium heat until the potato has softened and cooked through half way. Add garlic and 1/2 tsp pepper and saute for 2 minutes until fragrant. Add the broth and water and bring to a boil. Reduce to a simmer and cook for 15 minutes until the potato is completely tender. Add half of the spinach and simmer 5 minutes more.
Transfer the soup to a blender, add the remaining spinach and blend until completely smooth.
Transfer back to the pot to heat through and season to taste with salt and pepper. Garnish with sour cream.

Chive Black Pepper Crisps
1 cup whole wheat flour
1 cup AP flour
1 tsp red Hawaiian sea salt (or kosher salt)
2 tbl minced chives
1 tsp fresh cracked black pepper
2 tbl oil, plus more for brushing
2/3 cup water

Whisk together the flours, salt, chives and pepper. Add the oil and water and knead at a medium speed using a dough hook attachment in a mixer for 5 minutes (or 7 minutes by hand). Lightly brush the bowl with oil as well as the ball of dough. Cover and let sit for 45 min to 1 hour.
Preheat the oven to 400. Line 2 baking sheets with parchment.
Cut the ball of dough in half. Roll out each half as thin as possible.
Put the strips of dough on the baking sheet, brush with a light layer of olive oil and sprinkle with pepper. Poke the dough all over with a fork, this will keep the dough from puffing up. Slice into whatever shapes you want.
Bake 20 minutes until golden and let cool completely before eating, this will give it time to get real crispy.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.