Prep 20 mins
Cook 30 mins
This tasty soup is good either on a hot or cold day, depending on the season. Floating on top are three-coin shaped pieces of hard boiled egg, cucumber and squash. Then topped off with Hungarian paprika and Asiago Cheese. This recipe was especially created for the RSC # 11 contest.
- 8 ounces Baby Spinach, triple washed
- 1⁄2 cup fresh basil leaf, chopped
- 2 tablespoons shallots, chopped
- 1 teaspoon garlic (garlic cloves pressed)
- 2 cups chicken stock, 14-1/2 oz can (College Brand)
- 1 cup milk
- 1⁄2 cup instant mashed potatoes (buds, flakes)
- 3 tablespoons sour cream
- 3 tablespoons lemon juice (substitute lime juice)
- 1 pinch cayenne pepper, to taste
- 1 pinch salt, to taste
- 2 hard-boiled eggs, sliced
- 1 small cucumber, sliced thinly
- 1 small yellow squash, sliced thinly
- 1 teaspoon Hungarian paprika
- 1⁄2 cup asiago cheese, grated (substitute Gouda cheese)
- Put the spinach in a big pot and along with the basil leaves, shallots, garlic and a 1 cup of the stock and cook, stir until wilted.
- Use a hand blender and blend the ingredients, then add the balance of the stock and milk and blend again, cook stir for about 3 minutes.
- Now add the instant potato flakes, sour cream, lemon juice, cayenne pepper and salt to taste. stirring for about three minutes or more (make sure the sour cream is blended well).
- Place soup in individual bowls, add 1 coin shaped slice (or more) of hard boiled egg, cucumber, squash.
- Then sprinkle a little of the paprika on top and finally add some graded cheese.
- Serve and enjoy this tasty soup on a cold winter or hot summer day!
We liked the tang of this soup. It reminded me of a cream of spinach soup. Topped it with more (nonfat) sour cream. Served 2 with bread as an entree.
This is a really good soup, yes, hot and cold. I made it and ate it hot one night and took it to work, cold, for lunch the next day. It is creamy and tangy and delicious. The garnishes are nice, but not necessary in my opinion (except, of course, for the name of the soup. :-) I think I'll probably make three slices of hard-boiled egg for the coins in the future. Very nice!