Wow, deanhills, that is one crazy ingredients list. Looks like you were raiding everything in sight in that kitchen!
I'm glad it turned it out to be excellent, it's always an awesome feeling to know that you created something unique without the help of some recipe or traditional method. In Russia, we have also have a spinach soup called "Soup Schevel." Although traditionally it uses sorrel leaves, spinach is a common alternative. Of course its ingredients are more conventional than the ones you used - carrots, onion, dill and not coconut milk and apricot preserve.
Avocado, apples, and then spinach soup with ginger, garlic, coconut milk, and apricot reserve - you dined like a healthy king, no doubt about that!
If someone had asked me today what I was going to have for dinner, last thing I'd have thought would have been spinach soup. Just couldn't believe how that happened.
I'd forgotten to thaw the chicken I was going to have tonight, so at the beginning of my food making session things looked very bleak indeed. And then it changed on impulse. As an entree before the meal I cut up some avocado (Hazz from New Mexico) and delicious Kanzi apple (imported from the Netherlands) and tossed it with a few dashes of No Oil Italian dressing. That tasted perfect together. Took me about two minutes to make.
Once that was down the hatch, while puzzling what the main dish was going to be, I on impulse poured about half a cup of free range chicken broth into a sauce pan. Then when I peeked into the freezer for frozen vegetables noticed the spinach that had been sitting in there for quite a while. Simmered about a cup and a half of that in the broth, then added some organic tomato soup, maybe half a cup. The brew at this stage tasted a bit bland however, so grated LOTS of fresh ginger (maybe an inch and a half) over the soup while it was heating up, added pressed garlic, some sea salt, pepper, curry powder (maybe a teaspoon), and a sprinkling of ground clove.
Then as if like magic out of the corner of my eye noticed an ingredient that made all of the difference to the soup. A tin of organic coconut milk that had been sitting in my top cupboard for a few months "to be tried out later". WOW! Why not? That made the soup. Added about a quarter of cup of coconut milk to the brew. The last spontaneous ingredient was a teaspoon of apricot preserve (organic from Italy) as with the sharp ginger it needed something sweet to balance things out. And really surprised myself. It was absolutely delicious. Like a gourmet soup. And great fun how it all came together! Felt as though I'd dined like a King tonight.
5 blog comments below
Nick2008 on Wed Jan 02, 2013 8:04 pm
Thanks Nick. The Soup Schevel looks wholesome and delicious. Probably perfect for the Russian cold winter.
deanhills on Wed Jan 02, 2013 8:20 pm
Haha, yes, and you can eat it cold in the summer as well. It's a great all year round soup.
Nick2008 on Wed Jan 02, 2013 9:16 pm
That just sounds amazing! More so because I'm rather hungry and I would probably eat it. Maybe I'll try and make it sometime.
TheGremlyn on Tue Jan 15, 2013 3:43 am
Right. One has to be in the right frame of mind and be as hungry as I was too for it to have worked out as delicious as it had. Was a great cooking and eating experience that night.
deanhills on Tue Jan 15, 2013 7:27 am