Spinach and Corn Soup Recipe

Spinach and Corn Soup - Seriously Soupy

Who knew that spinach and corn worked so well together? Certainly not me. But after reading about this creamy green soup by April Paffrath of Wicked Tasty Harvest, I was inspired to try my own green-like concoction. Having spinach at home made that "green" part easy, I then decided to use corn, a medley of fresh herbs, some cream, butter and some spices. The butter/cream bit can be omitted, but there isn't such a large quantity of it to stress about, and really it made taste oh, so good! Let me know how you like it. 

Spinach and Corn Soup Recipe
Ingredients:

4-6 cups of water

four ears of corn

1 bunch of fresh spinach-you can use more if you desire

1 bunch of fresh herbs- I used basil, red basil, sage and lemon thyme

1/2 cup of heavy cream

2 tablespoons of butter

Approximately 1 teaspoon of cayenne pepper 

pinch of salt

pinch of celery salt

pinch of black pepper

Directions:

Pour the water into the pot and let boil. While the water is starting to boil, shuck the corn. Add the corn to the water, along with the herbs. Cover the pot and when the corn is finished cooking (approximately 20 minutes), remove it from the pot. Place the corn under the cold water and cut it from its base, but be careful -- it will be hot. Place the corn back into the pot, along with the spinach, cream, butter cayenne pepper, sea salt and pepper and cover. This will only take a few minutes to cook, let cool and place the soup the soup into a blender (you can also use a hand blender) until the consistency is fused together. Pour into a bowl and enjoy!

Seriously Soupy Serena

Friday Soup Links

 Green Soup created by April Paffrath of Wicked Tasty Harvest

• Cold Carrot Soup with Dill Cream - A fellow Brooklynite - Emily Beebe of the Wooden Spoon - created this tasty looking carrot an dill cream soup. Using petite carrots, dill and yogurt  (and really how could you do any harm with that combo?), Emily create a rather exciting chilled soup. I also can't wait to test out her dill to slab on salads or top onto another soupy creation.
• Thai Coconut Shrimp Soup - Cinnamon Spice created this Thai coconut shrimp soup that she describes as "fast, healthy and completely delicious!" Sounds good to me, especially with its hints of spice and citrus flavors, rice noodles and shrimp. I am also very excited to test out her coconut broth and I'm sure you will too!
• Green Soup - We could all use a little more greens in our life and this concoction created by April Paffrath of Wicked Tasty Harvest makes this conundrum that much easier. Using arugula, the leaves of Swiss chard and beet greens (along with some milk), April created an interesting soup that even her four-year-old went ga ga for. If this soup can get a toddler to have greens (and ask for more), I'm more than game to test this out.

What new soups have you tried this week?
Seriously Soupy Serena

Friday Soup Links

Some chilled soups to inspire you this weekend.

• Chilled Strawberry Soup
• Chilled Melon Soup
• Chilled Asparagus and Pea Soup
• Chilled Cucumber and Fresh Corn Soup

I realize this isn't a soup, but here's a link to a pizza recipe I made that was recently featured on Mom Trends!

Seriously Soupy Serena

Grilled and Chilled Peach Soup

 Grilled and Chilled Peach Soup - Seriously Soupy

Chilling various fruits and vegetables is a great way to create new soups while staying cool. I want to test out a few this summer and started with a grilled and chilled peach soup. This soup-like blend took two days to make, which began by grilling the peaches with fresh mint, basil and lavender. The mixture was then cooled overnight in the fridge and blended together with some water and chilled in a freezer for a tangy/sweet soup-like blend that is sure to be a hit this summer. Enjoy!

Grilled and Chilled Peach Soup

 Ingredients:
6-8 peaches
2-3 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of cinnamon
1 tablespoon of sugar
2 cups of water
fresh herbs (mint, basil and lavender)

Directions:
Day One: Preheat the oven to 350 degrees. Cut up the peaches and fresh herbs. Place them on a baking sheet or on aluminum foil. Sprinkle with olive oil, cinnamon and salt. Let cook for 30-40 minutes. Turn off oven, let cool and place in a refrigerator overnight.

Day Two: Place mixture in a blender with water and sugar. Make sure everything is mixed together, taste and top with whole peaches or fresh herbs. Enjoy!

Seriously Soupy Serena