Not exact matches
We also had way too many savoury scones and veggie scotch eggs over the weekend, so rather
than the standard bread to accompany the
soup, I made the halloumi
spinach wraps that were planned in for our lunch.
There are few veggies more versatile
than spinach, which adds flavor and nutrition to so many kinds of dishes —
soups, salads, sides, main dishes, and even appetizers and smoothies.
And because the
soup is whizzed in a blender before you serve it, you may just be able to pass it off as something else other
than spinach to the kids or other picky eaters in the house.
The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the
soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more
than the recipe) into the mushrooms when they were done sauteeing added
spinach at the end to the
soup For the dumplings, the only thing I did that was different
than what many would do is use an egg from one of my hens - other
than that I made them just as other people did but mine were full of flavor and could be eaten plain.
More akin to Swiss chard or
spinach than a regular head of cabbage, bok choy makes an excellent addition to sautéed vegetable sides, stir - fries and Asian inspired
soups.
From the new Anna Thomas cookbook, Love
Soup - a
soup cramming more
spinach, leeks, sweet potatoes and chard into each bowl
than I ever thought possible.
It stands up much better in
soups than spinach.
Most egg drop
soups are far from filling, however, so in an attempt to make this into something of a one - dish meal I used more eggs
than usual as well as a substantial amount of
spinach.
Also you can buy frozen
spinach usually less expensively
than fresh greens and blend that into
soups, etc..