This spinach soup is not as green or metallic as you might think. It’s super comforting in fact. It’s one of my first choices for my Monday Menu for Mom. I need to be visiting her weekly from now on as she is aging and needs more assistance. She can’t cook for herself anymore, so I will do it for her. Carryout isn’t as easy as you’d think if you’re an old Hungarian woman used to cooking fresh from the garden. Let’s face it, life without paprika is flat. Whether it’s paprika, pimenton, or chili powder, what a bland world it becomes when that magical red powder is missing.
I used to make a very large stock pot of soup. I’m working on adjusting the portions to make a smaller pot full. I am using an 8 quart pot, cooking at half full capacity.
I am aiming for six servings per pot.
My mother made a sweet creamy soup when I was growing up. Almost like a milk custard with spinach. Not until I married into a Polish family, did I see a lot of barley being used, especially in cabbage dishes. I personally like the texture and chew of barley, and think it pairs beautifully with spinach which can be a bit slippery. This version adds onion and garlic as well as shaved carrots for color and sweetness.
Most of soups I make, can be stews or soups depending on the amount of water used. If you have limited freezer space, make the stew or concentrate, freeze smaller containers, and add water when you are reheating. Adding a side of noodles or rice to a stew works well as a frozen dinner. This gives you multiple options from one single recipe.
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