Cold Spinach Soup Recipe

Name: Cold Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds spinach, stemmed; 1/4 cup loosely packed fresh dill; 1 scallion, white and light green parts trimmed and thinly sliced; 1/2 pound good-quality dill pickles, cut in 1/4-inch dice (or substitute peeled and seeded cucumbers); 12 ounces beer; 1/4 teaspoon peeled, freshly grated horseradish; 1 1/2 cups water; Kosher salt to taste; 6 bunches sorrel (about 1 1/2 pounds), stemmed and cut horizontally into 1/8-inch-wide strips (optional); Scant 1 tablespoon unsalted butter (if adding sorrel); 1/2 cup sour cream (1 1/2 cups if adding sorrel); 1/2 cup plain yogurt (1 1/2 cups heavy cream if adding sorrel); 1 tablespoon apple-cider vinegar

Servings: persons

2 pounds spinach, stemmed
1/4 cup loosely packed fresh dill
1 scallion, white and light green parts trimmed and thinly sliced
1/2 pound good-quality dill pickles, cut in 1/4-inch dice (or substitute peeled and seeded cucumbers)
12 ounces beer
1/4 teaspoon peeled, freshly grated horseradish
1 1/2 cups water
Kosher salt to taste
6 bunches sorrel (about 1 1/2 pounds), stemmed and cut horizontally into 1/8-inch-wide strips (optional)
Scant 1 tablespoon unsalted butter (if adding sorrel)
1/2 cup sour cream (1 1/2 cups if adding sorrel)
1/2 cup plain yogurt (1 1/2 cups heavy cream if adding sorrel)
1 tablespoon apple-cider vinegar

1
Wash spinach and place in a large skillet with the adhering water.
2
Cover.
3
Cook over medium heat for 10 minutes, stirring once or twice, just until wilted.
4
Drain.
5
Place the spinach and the dill in a food processor and process until finely chopped.
6
Scrape mixture into a metal bowl.
7
Stir in scallion, pickles, beer, horseradish, water and salt.
8
If using sorrel, heat the butter in a large skillet over medium heat until just melted.
9
Add the sorrel and cook 4 to 5 minutes, or until color turns.
10
Remove from heat.
11
Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture.
12
If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream.
13
Refrigerate until cold.
14
Just before serving, stir in vinegar.
15
Add more salt if needed.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds spinach, stemmed, 1/4 cup loosely packed fresh dill, 1 scallion, white and light green parts trimmed and thinly sliced, 1/2 pound good-quality dill pickles, cut in 1/4-inch dice (or substitute peeled and seeded cucumbers), and more.

Yes, Cold Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Spinach Soup

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