Keni's Cream Of Spinach I Made It

Keni's cream of spinach

gourmetana 9 years ago

Cream Of Spinach Soup

In honour of our beloved Keni I cooked her cream of spinach.

No photo, sorry about that, my phone was out of battery and I was too hungry to wait! Besides, her own photo is quite amazing ;))

I ended up deciding on this recipe because I had a spinach bag on my fridge going bad.
The soup is full of flavour and very comforting. It was my first taste ever of cream of spinach and got quite hook up to it. The smoked salt addition is very smart, it cuts through the richness of cream.
Didn't use tabasco and substituted heavy cream by single cream.

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chuckieb 9 years ago said:

That soup sounds very good Ana. I love spinach but have never had Cream of Spinach soup before. (And I do like Keni's suggestion of Hot Sauce as well) :)

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mommyluvs2cook 9 years ago said:

So glad you enjoyed this Ana! Good to hear the single cream worked out well, I know a lot of us try to stay away from the heavy stuff :) I wonder how coconut milk would work in this...hhmmm!

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NPMarie 9 years ago said:

This does sound delish! I try to use 1/2 & 1/2 when a recipe calls for heavy cream..guess that's the same as single cream?

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gourmetana 9 years ago said:

Yes Marie, probably is ;)
ML2C coconut milk is a great idea! Should work ;)

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mommyluvs2cook 9 years ago said:

I think it is the same but not sure Marie, maybe Points will jump in here with some wisdom :) Awesome, I think I'm going to try it with coconut milk then soon!!

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pkusmc 9 years ago said:

Sounds delicious!

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frankieanne 9 years ago said:

It sounds yummy, Ana. I love me some spinach! :-)

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pointsevenout 9 years ago said:

Milk fat percentages

US:

Nonfat milk: 0%-1%
1% milk: 1%-2%
Lowfat milk: 2%-4%
Whole milk: 4%
Half-and-half: 12%-15%
Light cream: 18%-30% (generally unavailable)
Whipping cream: 30%-36%
Heavy whipping cream: 36%-44%
Manufacturer's cream: 44%+

UK:

Skimmed milk: 0%
Low-fat milk: 2%
Homo milk: 4%
Half cream: 12%
Single cream: 18%
Whipping cream: 35%
Double cream: 48%

Add the following to 1 cup of skim milk to approximate 1 cup of the following:

1.5t heavy cream= 1% milk
1T heavy cream= 2% milk
2T heavy cream= whole milk
5T 1t heavy cream= half-&-half
9T heavy cream= light cream
1T light cream= 1% milk
1T 2t light cream= 2% milk
3T light cream= whole milk
5 oz light cream= half-&-half
2T half & half= 1% milk
3T half & half= 2% milk
4T half & half= whole milk

So keep a bottle of skim milk and heavy whipping cream in the fridge and you're all set.
I add non-salted butter back into milk to produce the different milks when baking. Butter won't re-adsorb back into milk for other purposes.

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pointsevenout 9 years ago said:

Apparently there is a way to put butter back into milk. A gadget mostly found in England called a cream maker does the deed by forcing the butter and milk through a spray nozzle. Don't know how well it works because of the difference in specific gravities of the two fluids.

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gourmetana 9 years ago said:

Points, in the UK it is called semi-skimmed milk (2%) and whole milk (same as in the US). Never heard about homo milk...
For me it is easier to just grab what I need for a recipe since the supermarket is so close to my home :) in this case I used single or light cream because I like it better for cooking.

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