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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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The green in this Cajun-style soups comes from a mixture of spinach, watercess, and parsley. If you don't have watercress, simply increase the parsley to 2 bunches. Ingredients:
1 (10 ounce) package frozen chopped spinach |
1 bunch watercress, chopped (2 cups) |
1 bunch parsley, chopped (2 cups) |
1/4 cup water |
1/2 cup all-purpose flour |
1/2 cup cooking oil |
2 large onions, chopped (2 cups) |
1 medium green pepper, chopped (1 cup) |
2 stalks celery, chopped (1 cup) |
water |
1 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 teaspoon black pepper |
1 cup chopped broccoli |
1 cup diced parsnips or 1 cup rutabaga |
1 (15 ounce) can cannellini beans, rinsed and drained |
2 cups hot cooked rice |
Directions:
1. In a Dutch oven combine spinach, watercress, parsley, and 1/4 cup water.
2. Bring to a boil, breaking up spinach with a fork; reduce heat, cover and simmer for 10 minutes.
3. Drain, reserving liquid and pressing liquid out with a spatula- Set greens and liquid aside.
4. In the same Dutch oven stir together the flour and oil till smooth.
5. Cover over medium-high heat for 5 minutes, stirring constantly.
6. Reduced heat to medium, cook and stir about 10 minutes more or till reddish brown.
7. Add onions, green pepper, and celery- Cook and stir over medium heat for 5 to 10 minutes or till very tender.
8. Add enough water to reserved liquid to make 2 1/2 cups.
9. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture.
10. Bring to a boil; reduce heat, cover and simmer for 15 minutes.
11. Add broccoli and parsnips or rutabaga- Cover and simmer about 10 minutes more or till tender.
12. Stir in beans; heat through.
13. To serve, place rice in individual bowls and ladle gumbo over rice.
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