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Tuesday, December 22, 2015

spinach beet soup

Ingredients

  • Servings: 4
  • 1 cup orzo pasta
  • 4 cups fresh spinach
  • 1/2 cup canned sliced beets
  • 1 teaspoon butter
  • 2 cups water, or to taste
  • 1 teaspoon thyme
  • salt and ground black pepper to taste
  • 2 tablespoons sour cream
  • 1/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain, reserving some of the water.
  • combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth.
  • melt butter in a large pot over medium heat. stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. stir water into the mixture to thin the liquid. stir drained orzo pasta into the soup; season with thyme, salt, and pepper. remove pot from heat and stir sour cream through the soup. sprinkle with cheddar cheese to serve.

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