Spinach Soup

I find it hard to believe but I think this is now my son's favorite soup.  He asked for it twice already.  I haven't had a chance to try it myself.  The boys finished before I could gets some.  It is also very easy to make.

The first time I made this soup, I used fat free half and half instead of skim milk.  This time I used a combination of skim milk and fat free half and half.  He says that the soup was "sweeter" last time.  I guess I will use fat free half and half from now on.  Otherwise, I use the recipe "as is" except I don't put it in a blender (because the first time I made this soup, I tried the blender and had an explosion of soup).  I probably should have done the batches but I was in a hurry (of course). This time I used my immersion blender.  I got better results and less mess. 


Spinach Soup
by Fiona Haynes (www.about.com)

Prep Time:  20 Mins.
Cook Time: 25 Mins.
Total Time:  45 Mins.


Ingredients:

2 tsp olive oil
2 cloves garlic, minced
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium white potato, peeled and cubed
2 cups fat-free, low-sodium chicken or vegetable broth
2 cups fat free milk (or fat free half and half)
1 six ounce bag baby spinach
Freshly ground black pepper

Preparation:

1.  Heat oil in large saucepan or Dutch oven.  Saute garlic, onion, celery and potato for 5 minutes.
2.  Add chicken broth and fat free milk.  Bring to a boil, cover and simmer for 10 minutes.
3.  Stir in half of the spinach, cover and simmer for 10 more minutes.
4.  Cool slightly, then transfer soup to a blender, working in two batches, if necessary.
5.  Add remaining spinach and blend (if working in two batches), use half the remaining spinach with each batch).  Blend until smooth.
6.  Garnish with pepper to taste.

Serves  4.



Enjoy!

The Creative Cook

Quiche Lorraine

I made this quiche for Mother's Day.  It was very delicious.  Everyone seemed to enjoy it. Instead of milk, I used fat free half and half which is somewhat creamier.  Other than that, I left the recipe as is. This recipe comes from www.allrecipes.com.

Quiche Lorraine

Ingredients: 

1 recipe pastry fora 9-inch crust
6 slices bacon
1 onion, minced
3 eggs, beaten
1-1/s cups milk
1/4 teaspoon salt
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour



Directions:

1.  Preheat oven to 450 degrees F (230 degrees C).  Place pastry shell into 9-inch pie or tart pan.  Line pastry shell with foil.  Bake in oven for 8 minutes.   Remove foil and bake for an additional 5 minutes, or until crust is set and dry.  Remove from oven and turn down temperature to 325 degrees F (165 degrees C).

2.  In a large skillet, cook bacon until crisp.  Drain and reserve 2 teaspoons of drippings.  Crumble the bacon and set aside.  Cook onion in skillet with reserved drippings.  Cook until onion is tender and then drain.

3.  In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion.  In a separate bowl, toss cheese and flour together, then add to egg mixture.  Be sure to mix well.  Pour egg mixture into pie crust.

4.  Bake in preheated oven for 35  to 40 minutes, or until knife inserted in center of quiche comes out clean.  If necessary, cover edge of crust with foil while baking to prevent burning or over browning.  Let stand for 10 minutes before serving.

Enjoy!

The Creative Cook