What you’ve all been waiting for: my mother’s most disgusting looking soup that tastes like it’s straight from heaven’s cookbook.
(Actually her Pink Flamingo Gut Soup looks worse, but I have no plans to put that on my website. That one can lay at rest in my childhood memories.)
Karen's Second Stomach Spinach Soup
Servings
6
servingsPrep time
20
minutesCooking time
10
minutesMy mother's spinach soup is famous across multiple countries.
Ingredients
Bunch of spinach
2-4 cups water
1 medium onion
1-2 stems of fresh oregano
2-3 green garlic stems
1/2 tsp basil garlic salt
1/2 tsp onion powder
1/2 tsp basil
1 TBSP chicken bouillon (or substitute some of the water for stock/bone broth)
2-3 cups milk
1 cup heavy cream
Directions
- Bring 2-4 cups of water to boil in a large pot and add all ingredients but milk & cream (or enough water to just cover leaves). Boil for up to 10 minutes until ingredients are soft.
- Using an immersion blender, gently blend the contents of the pot until completely smooth. No chunk shall be left behind. (If you don't have an immersion blender, simply allow to cool until safe to pour into a blender to puree).
- Add milk and cream. Re-heat to just before boiling. Taste for salt.
- Serve in mugs with a side of broiled cheese on sourdough toast (also delightful with cheese drop biscuits).
