Spinach Soup with Tempura Cheese
Posted on May 21, 2018 by nerinatimm in soups, vegetarian
Spinach Soup to combat the cold weather. Not really combat, we need the cold and rainy weather desperately, but you know what I mean.
Spinach Soup is like a Vitamin Boost, just goodness, nothing more. The Vitamin Boosts I’ve had in the past, does not taste half as good as this soup though. I like spinach. Such pity my family is not too convinced yet. I have found clever tricks to sneak it into their food or drinks. A quick egg-in-a-bun for a breakfast of champions or an easy Thai Pork and Spinach Curry for dinner. Even the pickiest eater in my family, ask for seconds to pack in his lunchbox. The soup is pretty straight forward as you will see in the recipe.
As for my genius Tempura Cheese, now there is candidate for the Nobel Prize in food. I have no clue what made me think of this, but it worked and it was delicious. The wonderful thing is that you can use one of two cheese in the Fairview Range. I suppose more, but I only tested these two. Fairview Brie Ripe & Ready and The Fairview Feta. The Brie gives you a runny center and the feta, a delicious salty nibble with the soup. Equally delicious.
Spinach Soup with Tempura Cheese
serves 4 as a starter
For the soup
Ingredients
1 large onion – finely chopped
2 cloves garlic – finely chopped
30 ml olive oil
1 x 500 g washed baby spinach
salt and white pepper to taste
500 ml milk
125 ml cream
a few gratings of nutmeg
Method
Saute the onions in the oil until soft. Add the garlic and cook until translucent. Add the spinach, place the lid on the pot and allow the spinach to cook for about 3-5 minutes. It must be completely wilted and soft. Add the milk and cream and cook for 5 – 10 minute. Puree with a blender and season with the salt, white pepper and nutmeg.
Tempura Cheese
Ingredients
100 g Fairview Ripe and Ready Brie or 100 g Fairview Feta
½ cup cornflour
1 egg
½ cup flour
¾ cup cold soda water
vegetable oil for frying
Method
Cut cheese into small cubes. Mix cornflour and flour in a small bowl. Add the egg and soda water and mix with fork. Be careful not to over mix. You want a lumpy consistency. Heat the oil in a pan or pot. Dip the cheese cubes in the batter and fry until light golden in color and crispy.
To Serve the soup – Pour the soup into pretty cups or bowls. Top with the tempura cheese, a little pesto oil (optional) and a pea shoot or two.
Thank You!!
Love the look of this, Nina 🙂 Great way to #spruceyoursoup