I have adapted this recipe over the years. I am not sure of its original source because my aunts (and my mother) passed it to each other at least 20 years ago. I think it may have come from a magazine recipe or ad for Cremora because that was the most important ingredient. The soup was tasty and it was a hit for cold winter days but I always felt that it could be better (and my husband said it would be if you added ham, sausage, beef but that is always what a man would say). I think my version of this soup is both creamier and thicker which makes it a hit every time I make it.
Warning: This is not a pretty soup but it is delicious!
The first time my husband had tried this he said it tasted okay but he was not a fan of it (without adding a bunch of pepper and salt and wanting me to add meat, ugh). I had started out making it the way I was told with stick margarine and chicken broth in the can. Then I realized about 15 years ago that margarine is basically liquid plastic and not good for us so I switched to butter and that improved the taste. I also realized that by adding more potatoes and rice (using long grained rice not Minute rice) made the soup thicker and more filling.
Note: I find there is a difference when using generic or store brand in certain foods and products. Cremora was the original ingredient but it is no longer available in my area so I use Coffeemate powder creamer. This was not without trying other store brands. This soup may have some qualities of what my aunts and mother called spinach soup but since I added to the soup it can no longer be simply called ‘spinach soup’.
I am going to give you my recipe of this soup with 3 different versions. The base soup is what I recommend to start and make once to see what you think and then adapt with the addition of garlic. The garlic (if you love garlic which my family does) seems to give a boost of flavor to the sautéed onions. This last time I even added a 3″ sprig of Rosemary which amped up the flavor. My 17 year old son gobbled up a couple bowls and then finished off the leftover soup today (which probably was 3 or 4 servings). I did not even get another bowl of the leftover soup today so as I write this thinking I need to make another pot.
The ingredient list:
- Large stock pot works best but if you have a 5 quart pan it will work but close to overflowing
- 1 stick of butter (you could use salted or unsalted depending upon your sodium requirements)
- 1 medium onion
- optional 2-3 cloves of garlic (I use 3 because I like garlic)
- 10 cups of water
- 4 Kerr’s Chicken Bouillon large cubes (Target or Kroger usually have the best price for them)
- OR you can use 5 small cans of Chicken broth or 1 large can + 1 small can of Chicken broth (original recipe called for canned but I like using bouillon cubes)
- 2 cups of Coffeemate powdered creamer
- 5 medium russet potatoes peeled (you can use any kind of potatoes)
- 1 1/4 cup of long grain rice
- 1 bag of frozen spinach (can be any kind)
- 1 tsp salt (this is not a must)
- optional 1 older sprig of Rosemary
Creating. Inspiring. Gardening without the rules!
@2014 all opinions and thoughts are that of author
The recipe has been adapted and the original recipe unknown