Last week I took three cooking classes from Maite Eusebio, here in Cuenca. She is Peruvian-born, and her recipes are highly influenced by that origin. She has been living in Ecuador with her artist husband, Alberto Soriano since the 1970’s. Alberto has been Evelyn’s art instructor since we arrived here. There was an interesting article about the couple recently in Zero Latitude Magazine.
Maite had made spinach cream soup for us when we visited them in the past. I remember seeing the green goo and thinking “this looks like one of those health food drinks that tastes like crap.” One spoonful changed my mind though — it was delicious! Last week, she taught us how to make it ourselves.
[Recipe] Spinach Cream Soup
Recipe Type: Soup
Cuisine: Peruvian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A delicious, creamy spinach soup that is trivial to make.
Ingredients
- 8 oz (250 g) Spinach leaves
- 3 spoons Corn Starch (can substitute boiled potatoes if desired)
- 3 cups Semi Skim Milk
- Salt to taste
- Pepper to taste
Instructions
- Cook spinach leaves until tender. Drain water and discard.
- Blend spinach with milk, corn starch, salt and pepper in blender until smooth.
- Return to pot and boil for 3 to 4 minutes, stirring constantly.
- Serve immediately.
- NOTE: If you do not have corn starch, you can substitute some boiled potatoes to thicken the soup.