Happy owners of their own garden can prepare a mashed soup with spinach and arrows of garlic and enjoy its taste within half an hour after harvest. Greens from the market can also be well preserved for these purposes: put spinach with roots in a large saucepan or bowl with cold water, put it on the lower shelf of the refrigerator compartment. During the week, change the water daily, and fresh greens will always be at your fingertips. The recipe for this thick creamy cream soup with spinach, arrows of garlic and mushrooms is perfect for a vegetarian table and diet food.
Fresh champignons can be replaced with canned, or, when the first wild mushrooms appear, preferably boletus mushrooms, add these fragrant forest gifts.
- Cooking time: 30 minutes
- Servings: 4
Ingredients for cream soup with spinach, arrows of garlic and mushrooms
- 150 g of spinach;
- 130 g shallots;
- 2 cloves of garlic ;;
- 70 g arrows of garlic;
- 2 cups vegetable broth;
- 100 g of champignons;
- olive oil, salt.
Method of cooking soup of mashed potatoes with spinach, arrows of garlic and mushrooms
We place a large bunch of greens in a deep bowl with cold water, leave for 10 minutes, then change the water, carefully rinse it off the ground and sand.
We tear off the green leaves, leave a small part of the stem, and throw away the thick, hard and fibrous stems - they are not suitable for cooking.
Shallot onions are peeled, cut into crescents. Cut two cloves of garlic into thin slices. Heat the olive oil in a cast iron pan. Pass shallots and garlic to a transparent state for about 10 minutes.
From the shooter of garlic (only young shoots are needed), we cut off the peduncles and the hard part. Cut into bars with a length of 2 centimeters. Add spinach leaves to the pan, chopped shoots, stew over medium heat for 5-6 minutes, constantly stirring the vegetables.
Transfer the hot vegetable mass into a blender, grind to a state of smooth mashed potatoes. Then pour the vegetable broth, salt to taste, bring to a boil, cook for 1-2 minutes and remove from heat.
Mineral water without gas can be used instead of vegetable broth. Wipe the champignons with a napkin (if they are clean), dirty mushrooms should be washed to get rid of sand and earth. We cut large copies into several parts, leaving small ones intact. Cook for a couple of 10 minutes. In field conditions, if you do not have special devices for steaming, you can use a colander, pan and lid.
Sprinkle the prepared mushrooms with fine salt, a small pinch is enough.
Pour hot soup into the bowl. Vegetarians who do not give up dairy products, I advise you to season it with cream or sour cream. If your menu includes only products of plant origin, then use soy cream or soy sour cream.
Add the steamed mushrooms to the plate, sprinkle with fresh herbs, and serve immediately. Enjoy your meal!
If you decide to cook a dish with forest mushrooms, then you can not cook them like champignons. Depending on the type, they must be boiled from 30 minutes to the 1st hour, and only then used for cooking.
Enjoy your meal!