It's supposed to be Spring, isn't it?
Well here in Germany the temperatures have decided to go back into the lows again. This morning we had 1°C! There's not much green out there nor is anything blooming at the moment. It's only grey and dreary! So, as the temperatures sink outside and there's no sign of green, I decided to bring that home. Warmth and green through my smooth and creamy Spinach soup.
The secret to this soup is the coconut milk that is used instead of cream. This gives the soup not only it's creamy, silken texture but it is a feast for the taste buds. The combination of the ginger and garlic with the spinach and coconut milk is so tantalizing on the tongue that you really want to lick out the bowl!
The chicken adds more flavor and feels very much at home with the aromas of the other ingredients.
With this I call on everyone to raise their spoons high and banish the clouds and cold for good!
250 g frozen spinach - slightly thawed
400 ml coconut milk
500 ml vegetable fond
1 garlic clove - chopped
1 red onion - chopped
small piece ginger - chopped
200 g chicken breast - cut in strips
salt & pepper
Heat a bit of oil in a pot and add the onions, ginger and garlic. Cook gently for a few minutes until soft and the juices have combined. Add the spinach and cook for a further few minutes.
Pour in the the vegetable fond and bring gently to a boil. Simmer for approx. 6-8 minutes.
In the meantime, in a heated pan fry the chicken strips until golden. Remove from heat and set aside.
Take the soup off the heat and with a purée mixer, purée the spinach until smooth. You can also purée the soup using a blender. Just make sure the lid is on properly .... otherwise ... spinach makes an awful mess.
Add the coconut milk and mix further. Put the pot back on the heat and add the chicken pieces. Heat the soup through. Do not let it boil again. Salt and pepper to taste.
Serve with crispy fresh baguette.
"Martian Soup!" yelled Soeri. "yeah!" I said "for all those little aliens in the house!" Soeren, loves his spinach and will eat it in any way served. So, this soup is always a treat for him. He relishes every little spoonful and asks for seconds.
Tom liked the combination. The coconut taste is not at all pungent nor is it penetrating. It subtly adds that extra "zing" to a normal spinach soup. Tom's mother is a great stew and soup cook so he is quite spoilt in that section. I guess when he eats with such fervor I can take it to mean "great, Honey!"
Update: Tom suggested I should enter this for My Djaba's Virtual Cooking Competition. This is my second entry for the competition. The Italian Oven Vegetables was my first.