I think I could write a whole series on how to make use of Costco/Big Box stuff without getting tired of it.
I bought a big bag of spinach at Costco the other day. First I made our favorite San Francisco’s Little Joe’s Special. Tonight I made this soup from Twelve Months of Monastery Soups
The original recipe called for rubbing garlic on slices of bread, putting the bread in a bowl and serving the soup on top. Since we were having tuna melts I left that out. Here’s my version:
Spinach Soup
Ingredients
- 4 Tbs olive oil
- 2-3 big handfuls of fresh raw spinach, chopped
- 1 onion, chopped
- 7 cups chicken or turkey or vegetable stock
- 1 cup leftover cooked rice or add raw rice earlier in the process
- 3 eggs
- 1/3 cup grated Parmesan or so
- salt, pepper, and nutmeg to taste
Instructions
- Heat the oil in a Dutch oven or stockpot. Cook the onion and chopped spinach for 5 minutes or so, until softened and wilted. Add the broth and bring to a simmer. Simmer 30 minutes, then cream it all together with an immersion blender. Add cooked rice here if you want to make it a more filling soup.
- Blend the eggs, cheese, salt, pepper, and nutmeg in a bowl. Pour into the soup, stirring, and simmer another 8-10 minutes.
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