Food From My Friend: Laurianna's Spinach Soup

My friend Eden is another avid foodie and she also has some very foodie friends. She submitted one of her go-to recipes from her friend Laurianna. So in true Hawaii fashion, where people actually identify each other in interestingly convoluted ways (I know him! He's my brother's cousin's aunty's nephew), this is a recipe from my friend Eden's friend Laurianna.

Once I decided I was making soda bread tonight, I knew I was going to have to this soup to serve with it. It was a perfect choice!


Here are the cast members. I actually substituted thyme in place of dill. Why is the marjoram there then? Because I considered using it and changed my mind...


Butter and flour were put into a pan to make a roux. The idea is not to brown it; just cook the flour a bit.


A balloon whisk is your best friend when you make roux. It really keeps those annoying lumps from forming.


Chicken broth is gradually whisked in...


You end up with this smooth, thickened broth. It already looks yummy.


I whisked in a pint of sour cream.


Then added the sweet paprika, garlic powder and thyme.


Fresh or frozen spinach that has been defrosted is stirred in and the pot is covered for about 5 minutes. When the spinach is thoroughly wilted, it's ready to go!


I gave it a taste and added about a teaspoon or so of kosher salt.


The soup was perfect with the cheese and walnut soda bread, leftover sausage patties and sliced cucumbers! The jury was split on this one. The guys liked it but not overwhelmingly so. To be fair, I do feel that using the herb, dill, that the recipe called for would make quite a difference in its intended flavor profile. Dill and sour cream work so well together. Definitely going to try it again...as soon as I get my spice shipment!

Laurianna's Spinach Soup
Courtesy of Eden Rain

 Ingredients:

 4T. flour
4T. butter
3 c. chicken broth
1 pint sour cream (I used low fat)
1 T. dill weed (I subbed thyme because I didn't have dill)
Garlic powder (I used about 1/2 tsp.)
Paprika (I used about 1/2 tsp. of sweet paprika)
1 pkg. defrosted frozen spinach (or 10-12 oz. fresh)

Instructions:

  1. Make a roux of the flour and butter--cook just till the raw flour taste is gone.
  2. Slowly add the chicken broth, whisking constantly to avoid lumps.
  3. Whisk in the sour cream.
  4. Add dill, garlic powder and paprika.
  5. Add the spinach. If using fresh, cover the pot for about 5 minutes or until it is thoroughly wilted.

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