Spinach soup with rice dumplings is more than just a light summer soup with Parmesan; it is the true embodiment of freshness and nutrition in a single bowl. Spinach, long known in Europe as the 'king of vegetables' for its rich vitamin profile, gives this dish a deep emerald hue and a velvety texture. The addition of tender rice dumplings makes this puréed soup much more satisfying, transforming it into a complete meal that comes together in just half an hour. It is a fantastic way to repurpose leftover cooked rice, elevating it into a restaurant-quality component that perfectly complements the savory notes of sautéed leeks and aromatic spices.
Appetizing and vibrant spinach cream soup with tender rice dumplings is an excellent choice for a light lunch.
Ingredients
- 200 g (7 oz) spinach
- 100 g (3.5 oz) onions
- 60 g (2 oz) Parmesan cheese
- 30 g (1 oz) butter
- 10 g (0.35 oz) olive oil
- 20 g (0.7 oz) wheat flour
- 1 L (about 4 cups) beef or chicken broth
- turmeric, asafoetida
- salt and pepper to taste
Ingredients for the Dumplings
- 150 g (5.3 oz) cooked rice
- 1 chicken egg
- 50 g (1.7 oz) onions
- paprika, salt
How to Make Spinach Soup with Rice Dumplings
Let’s make the dumplings. Rinse the short-grain rice thoroughly, cover with cold water in a 1:1 ratio, and bring to a boil. Reduce the heat, cover tightly with a lid, and simmer over low heat for 10 minutes. Remove the pot from the heat, wrap it in a towel, and let it rest for 10 minutes. Transfer the cooked rice to a bowl and let it cool to room temperature.
Use short-grain rice for the dumplings, as it holds its shape much better after blending.
Add onions sautéed in butter to the rice. For a better flavor, use leeks, as they bring a wonderful natural sweetness. Crack a chicken egg into the bowl.
Adding sautéed leeks will make the dumplings taste sweeter and richer.
Season with salt to taste, and sprinkle in half a teaspoon of ground smoked paprika. If you prefer a bit of heat, add a pinch of hot chili pepper.
Smoked paprika gives the dumplings a savory aroma, while chili pepper provides a nice kick of heat.
Blend the ingredients together using an immersion blender until you achieve a thick, smooth dough.
Thoroughly blend the mixture until it forms a uniform, thick dough.
With damp hands, shape the mixture into round dumplings about the size of a walnut. Place them on a cutting board and chill in the refrigerator for a while. You can also rub a drop of vegetable oil on your palms to prevent sticking.
Shape the dumplings with damp hands to prevent the dough from sticking to your palms.
Soak the baby spinach in cold water for a few minutes to loosen any dirt, then drain in a colander and rinse thoroughly.
Soak the spinach for a few minutes to easily remove any hidden dirt.
Pour a little vegetable oil into a heavy-bottomed pot and add a pat of butter. Finely chop the onions—for this recipe, use the pale parts of scallions (green onions). Sprinkle the onions with a pinch of salt and sauté for a few minutes until soft.
Sauté the finely chopped onions in the oil blend until softened.
Once the onions are soft, sprinkle in the wheat flour and cook until golden. For a gluten-free version, substitute the flour with cornstarch or potato starch. You don’t need to toast the starch; simply dissolve it in a few tablespoons of cold water or broth before adding.
The flour will act as a thickener for the soup, giving it the perfect creamy texture.
Gradually pour in the chicken broth in small batches, whisking constantly to break up any flour lumps.
Pour the broth in small batches, whisking constantly with a whisk or spatula.
Finely chop the washed spinach and add it to the boiling soup base.
Add the spinach to the boiling base so it retains its vibrant color.
Stir in 1/3 teaspoon each of ground turmeric and asafoetida. These are optional, but highly recommended, as they build a much deeper flavor profile.
Turmeric and asafoetida will give the soup a deeper, slightly Eastern flavor.
Season with salt and pepper to taste, bring to a boil, and simmer for about 5 minutes. Purée the cooked soup with an immersion blender until perfectly creamy.
Transform the soup into a silky purée using an immersion blender.
Fold in the grated Parmesan cheese, stir well, and gently warm through.
Parmesan adds a lovely creamy note and a savory finish to the soup.
Drop in the chilled rice dumplings. As soon as the soup returns to a boil and the dumplings float to the surface, reduce the heat to an absolute minimum. Cook for another 1-2 minutes, then remove the pot from the heat. Be careful not to overboil, or the vibrant, appetizing green of the spinach will turn into a dull khaki color.
The dumplings cook quickly—just a couple of minutes after they float to the surface.
Ladle the vibrant spinach soup into bowls, add the rice dumplings, and finish with a crack of freshly ground black pepper and a dusting of Parmesan. Serve piping hot.
Serve the soup immediately after cooking to preserve its fresh taste and vibrant color.
This finished spinach soup with rice dumplings is best served immediately, while it still boasts its vibrant natural color and mouthwatering aroma. To enhance its creaminess, sprinkle each portion with a little extra grated Parmesan or add a dollop of thick smetana (sour cream) right before serving. If you feel like experimenting, try swapping the chicken broth for vegetable broth—this makes the dish entirely vegetarian without losing any of its savory depth, thanks to the turmeric and asafoetida.
When reheating this dish, avoid bringing it to a rolling boil so the dumplings keep their shape and the soup retains its uniquely delicate flavor. If you have leftovers, store them in an airtight container in the refrigerator for no more than a day, as spinach is quite sensitive to prolonged storage. This recipe serves as a wonderful canvas for your culinary creativity: toss in a handful of toasted pine nuts or a few drops of lemon juice for a bright, acidic kick.
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