Easy Spinach Soup | Kenji's Cooking Show
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- Опубликовано: 22 сен 2021
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Find my books, including The Food Lab and my upcoming book The Wok here: www.kenjilopezalt.com/
The Mannkitchen Pepper Cannon is here: mannkitchen.com/
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Here's the rough recipe:
3 tablespoons butter
1 large leek, chopped
1/2 a large yellow onion, chopped
Salt and pepper
4 cloves garlic, chopped
3 tablespoons flour
1 quart chicken or vegetable stock
2 bunches spinach
Handful parsley leaves
A squeeze of lemon juice
1. Melt the butter in a heavy saucepan over medium heat. Add the leeks and onions and season with salt and pepper. Cook, stirring, until soft but not browned, a few minutes. Add garlic and continue cooking, stirring, until fragrant, about 30 seconds. Add flour and cook, stirring, for 30 seconds. Add stock, stirring to dissolve flour.
2. Increase heat to high and cook, stirring, until stock is simmering and thickened. Add spinach and parsley and cook until bright green and wilted, about 30 seconds. Transfer to a blender. Start blender at low speed and gradually increase to high. Blend until completely smooth. Strain through a fine mesh strainer, squeeze in the lemon juice, and season with more salt and pepper to taste. Serve, 
Хобби
For those curious about the why the term ‘chinois’ is racist: the conical mesh strainer was colloquially called ‘chinois’ in kitchens because it resembled and, in turn, used to make fun of, the bamboo rice hats that lots of migrants and laborers wear in E and SE Asia. This, coupled with the long history of French colonialism and imperialism in the continent, does not call on best virtues to continue and use this term in the kitchen.
@@miguelitogg psst. Just because we’re both Asian doesn’t make us the same person.
@@JKenjiLopezAlt 👍👍👍
@@miguelitogg Whoa there buddy, can’t just speak on behalf of all East/Southeast Asians like that, don’t be ignorant now.
At the culinary school im at, some chefs call them China Caps, so I believe chinois is at least better than that
Lol
Thanks for the shout out my virtual friend! Great looking soup!
@@samueljohnson2536 I know you’re trolling, but what does that even mean
@@blakebabcock8890 timothy mcvey was the oaklahoma bomber terrorist back in the 90s
@@jasonbenjamin1464 he said Tina Fey???
Thank you chef!
Time to turn this virtual friendship into a reality and make a cooking vid together.
Kenji always seems to address whatever I’m thinking while watching… other ways to thicken the soup, best way to clean the strainer, where the dogs today..
what the dog doin
I just started as a line cook 5 months ago and it’s remarkable to watch how clean Kenji works. Waste always goes right into the proper trash receptacle and he uses just the right amount of tools. Doesn’t spill much but cleans up immediately after it happens. It seems easy to do but just watching it now after working in a kitchen you can definitely see the skill. I hope I’ll get there!
“You are after all, the Captain Spock, of incorporating your stock”
Hahahha good one!
The good ol chef John
Nice
" You are after all, the commander in your navy of your pork gravy"
Anyone else fine it really satisfying the way he cleans up the prep area?
I legitimately thought that was Kenji going "woooooooo" at 16:06
Me too hahahha
Yup I thought too
The timing on this omg...it's like Kenji knows I have a bag of spinach in the bottom of my fridge that I completely forgot about until today 😅
How often are you washing the Boos block? I recently got one about that size, and it's frankly a pain to wash and dry every day. From what you mentioned, it sounds like you deep clean maybe once a week or month? An in depth daily board maintenance video could be interesting...
This needs more interactions. A video like this would be awesome 🙏🏾
Just wipe it off. I have big one and just bring a sponge and wipe. That's that. Works great.
I just wipe mine with every use! I never take it over to the sink/“wash” it per se, I just wipe the surface, sometimes with a vinegar water combo
I have a fairly large cutting board and like Kenji's, mine just stays in one spot. I only things like vegetables or bread or anything that doesn't require sanitizing and I just wipe it off after then every few weeks I give it a real good scrub in the sink.
It's incredible how simple it is to just be considerate of the feelings of others, regardless of how many/few are hurt by that term. It's crazy to see people in these comments digging their heels in to stand up for the, at best, questionable naming of a kitchen tool. Thank you, Kenji, for being a constant example of how easy it is to just say "Wow, I didn't know - I'm sorry" and make a change
totally agree, it's that simple! kenji's the man
If he didn’t know how many others didn’t know? Who takes the time to dig up these things if not for the purpose of dividing us. Why are they pulling scabs off of healed wounds?
@@yellowbird500 my strong suspicion is that no one was “pulling up” this information but was fully aware of the history of the term. I used to work in restaurants and was aware of the term. Now that I know some people find it offensive and I better understand the implications of perpetuating terms tied to violent colonialism and racism, I will stop using it. I guarantee it is way less strain (ha!) to stop using it than it is to feel any form of racism.
Also calling out racist terms and stating that they can be offensive to some is not a way of dividing us, it’s a way of calling people into better community, and inviting more respectful communication. It builds community if you are willing to make the change, it only divides if you dig in your heels.
No, no, apologizing is for when done something that is actually wrong. If Kenji harbors hatred in his heart towards Asian people, and if he meant hatred when he used "Chinois", then he should apologize!
However, it's clear he has no hate for Asian people, so there's no harm.
Actually, the apology, and comments like yours cause MORE harm! You guys need to grow a thicker skin!
@@christafarion9 by your logic it is impossible to offend people accidentally which is just incorrect. You can live your life insisting that other people need to "grow a thicker skin" as you put it (and that you no doubt have) but no two people are the same. If I say something offensive and I didn't know it was an offensive term, my intentions are irrelevant. My intentions aren't being called into question; my education is. People don't need to "grow thicker skin" people need to educate themselves and realize that they are not the center of the universe as much as they would love to be. You can live your life being free to offend whoever you want to (and you are indeed free to do so) but that doesn't make you a better person. I'd argue the opposite.
as always, the chef john / kenji nods to each other are great, two absolute legends of youtube cooking. i would not be half the home cook i am today without these guys
I didn’t know what the term “chinois” actually meant. That’s just what I learned it was called at school and what it’s called at the restaurant I work at. Good to know, thanks for talking about stuff like that!
Yes, that's the important stuff.
I wasn’t able to find much searching online about how the word “chinois” is used offensively in France. Just says it means Chinese. I guess I’m not completely clear on why it’s offensive.
The strainer is called a chinois because it resembles a Chinese laborer’s hat. I’m not sure that in itself is offensive. Though I’m not French and I don’t know much about the history of how that word was used over there.
@@RCallahan592 Am french can confirm, not racist, kenji is just being extra safe on this one, which is fine i guess.
@@RCallahan592 i can't say with absolute certainty of the attitude at the time, but the reason why it's problematic is because it's named after the caricature of chinese people. But yes, the chinese laborer image was generally racist because of the typical, "x race are gonna take your jobs", rhetoric. The likelihood of it coming from the stereotype is pretty high, considering there's literally another type of seive called a china cap as well. So they doubled down on the racism, lol.
There may be further elitism that I'm not sure of, as in the image of the caricature implying the majority of chinese people are uneducated farmers or something. But that's generally another reason why that caricature has probably have problems with people.
so yeah, it's because of the attached negative connotation it derived from. Unlike say, fine china. I have never heard of anyone complain about calling high-quality dishes that because there is no negative connotation attached.
@@Mstymntntop maybe I wasn't talking to you, maybe if you could follow the flow of conversation you would understand someone asked about the historical context.
Or don't, just go sleep, i really don't understand what you're preaching about. You're clearly coming in here with a 'idgaf' attitude. If you don't want to be part of the conversation, butt out.
A different thread gave a better example than I did with croissants being created by austrians celebrating the defeat of the turks to humiliate them. I don't think a croissant is now racist, but saying croissants were named that way because they were in honor of the turks is wrong and toxic.
i hope you weren't trying to make a cheeky joke about "master bedroom". passive aggressive huh.
In Sweden we usually serve spinach soup with a boiled egg, cut in half length wise, plopped in to the bowl. And knäckebröd with cheese on the side.
Oh thanks for reminding me of this classic! I usually make potatis & purjo soppa which is served the same way.
@@bexdiller you just used both swedish and finnish in the name of a dish. congrats!
@@heisenberg6680 Lol! I've never been congratulated for using my native language before. I'll take it! :)
@@bexdiller finnish or swedish?
@@heisenberg6680 Swe
This video was really calming to watch for some reason. I felt that maybe Kenji left in more "dead air" than he usually does and that kind of slowed down the pace nicely.
The bob ross of cooking
Really felt this when he was singing to himself.
Man I love how real you are. No gimmicks, just raw cooking. You explain how to do things that normal people don’t know. Thank you.
Interesting tip about using cooked rice for thickening. We use rice flour in several dishes in South Indian cuisine as thickening agent, apart from chickpea flour that is used in Indian cuisine in general.
Your videos are so relaxing and insightful. This is my favorite food-related RUclips channel.
I love when kenji references other foodtubers it brings a smile to my face
I love when any foodtuber references Chef John
Loving the combo of angles in this new video!
Love the added camera angle in this video! Great recipe
Somehow the dogs don't seem as excited about spinach soup. No cameos today.
Never knew I wanted to see a cooking video on spinach soup… I loved this! Watching you in the kitchen is like ballet. ❤️
The humming during transitions is so fun. I sing and hum in my kitchen and I like the reminder that we are lucky to see you in yours. A pleasant learning experience as always!
Looks great!
I can't wait to try this one.
Thanks Kenji!
Oh man!!! A Just One Cookbook call-out! I love LOVE her videos as well as yours. It’s so great to realize just how small the world is. Especially the world of food. So cool! Thanks for the videos Kenji. 👍🏻
Love, love, love just watching you cook. Thanks for all this yummylicious dishes!!!! Cheers from Portland, Oregon🌹🪅😋💕✨
Thanks so much Kenji! Used our first spinach of the season to make and my daughters loved it! So glad you moved to the neighborhood!
I made this for lunch today, with a few changes for what I had on hand. I don’t think I’ve ever had spinach soup before, but this won’t be the last time. It was so good - thank you for the inspiration!
Thanks for this recipe! Just tried it for dinner and it turned out great.
Thank you Kenji, thanks for explaining why
I'll definitely be giving this a try- it looks fantastic- thanks again for another really great video :)
I'm tempted to make this purely for how relatable that paused moment of spinning the spinach, looking at the parsley, thinking "should I just put this in there? Yeah, yeah I will" and then going for it. Such a small insignificant second of time and yet that struck a bigger chord with me than any recipe ever could 😂
Thanks for the recipe Kenji, will give it a try this weekend.
This is a really good soup. I think half milk/half stock gives it a bit sweeter and creamier flavour and nutmeg and white pepper goes along nicely. I added hard boiled egg halves too. Wonderful soup!
You are the master of your own (culinary) domain!
This is perfect timing. I have extra spinach in the fridge that I don't want to go bad but can't possible eat all in a day. Will definitely be making this today! Thanks again Kenji!
i made this but added thyme instead of parsley, and some broccoli. it’s one of the nicest, smoothest soups i’ve ever had. the strainer really made a world of a difference, doing that for all of my soups now. thank you!
Really enjoying the alternate camera placed in front of you! Great video, Kenji!
we love the videos, kenji, thanks!
Beautiful green color! Can’t wait to make this soup.
I needed more soup recipes! Just in time
Really nostalgic Kenji, my mom used to make spinach and leek soup for me all the time, this was he last dishes she cooked for me. Right on, hope you guys are safe much love PS: She used a potato instead of the roux as a thickener and would grate some cheese on top of the bowl with fresh cracked pepper, it was divine
I'm digging the wide angle cam in this video!
Love the POV eating :D. Thanks for the recipe!
My mom makes a similar soup, but she uses milk instead of the stock. Also adds carrots along with the onions. I love it.
Love spinach! This mush be so delicious! 😍😍
Made this for dinner this evening. Delicious and healthy AF.
The Unicorn Magnum is the best pepper mill I've ever had the pleasure of cranking
Strong to the finish cuz he eats his spinach.
He's Kenji the cooking man?
The Escoffier of your velouté!!
I love how much street cred chef John has among all the food youtubers
Gorgeous color. I reckon the tase is a good.☺️
I don't know if you'd really want to be the Timothy McVeigh of your velouté 😂😂😂
Me being an Oklahoman: ooooof
He meant that soup is going to be the bomb.
Yeah............I get the attempt at rhyming but probably not the best choice.
Agreed. That one made me cringe being from Oklahoma
At least that bomb didn't kill anyone.
Love your videos!
Thanks for this video.
Love the outro tune. Nice little bop to go out on.
It is interesting watching you walk around the kitchen talking. When it is first person pov it feels like byou are talking to me. When it is third person... It seems like it would drive me nuts. (like am I crazy just talking to no one?) love it regardless. Thank you!
I made this, and it was so homey and comforting! I only had baby spinach on hand (rather than the mature spinach Kenji is using) and was confused about how much I should use, so tried it out with four good-sized handfuls and worked out nicely. I'm wondering if I can add even more or if it will sorta overload the soup with spinach-y taste. Added a small handful of Italian parsley in as well and used Better Than Bouillon chicken base for my stock. This will become a go-to vegetable soup recipe!
Love the videos as always! Just wanted to know, does washing the pot after coming off the heat a bad thing for the pot, or it doesn't matter?
YES I love the cuts to the front-facing cam throughout. Good editing breakup and allows for perspective!
Just had oral surgery, eating soft food for a coupla days, made Kenji's cream of mushroom soup tonight, gonna make this spinach soup tomorrow. Thanks, Kenji!
That new camera angle is excellent!
Such a great use of a wide-angle lens to show us what's going on! 🍳
lense is not a word. Or at least not the right one, for sure.
10:04 I don't think I've laughed that hard unexpectedly at a cooking video before. I would say "Subscribed" but that already happened two days ago. Thanks for all these awesome videos dude!
i am a big proponent of chef john's cold stock hot roux no lumps message as it has always served me well
You can also thicken it with a quarter teaspoon of xanthan gum if you're trying to keep the carbs as low as possible.
I love that he references John. Love that cheesy man.
Delicious for lunch today. Thank you, Kenji! What brand and size is the pot you used to make the soup? I’d rather use a saucepan like that than the dutch oven I used today.
Looks so good
Totally gonna try this while, y parents are out of town
"where you bin ?" love it !!
If Kenji made Gritty soup it’d probably be delicious 😋
Just wanted to say that’s a really great second angle
“Some stock I made from fried chicken bones” and that my friends, is called foreshadowing!
Yum!
I have to think the people that dislike these videos have nothing else better to do. I hope you find something else to do with your time. Thanks Kenji, this looks awesome. I love the information you share with each cook.
You are after all, the Blue Man Group, of your spinach soup!
“Where you bin?” is the reason I’m subscribed
I lost it when he tried making a Chef John joke using Timothy McVeigh's name.
I also thought Timothy McVeigh? WHAT?
This is awesome, we call it leek soup here, and we are using potatoes to thick it, and not spinach, I love it, but I'm going to test it also.
Good soop 👌
“Where you bin?”
- Kenji for president
Do you by any chance have a knife skill course?
"Where you, Bin?" Hilariously corny--and quick-witted. Thanks for the recipe, Kenji--and maing me guffaw from down deep!
That's why I watch a lot of these, even if I don't really need, say, a recipe to make spinach veloute. ALWAYS fun and often funny! Thanks, man.
Genuinely curious: does this stove not have a lighter system or do you just prefer using that separate lighter?
In past videos he said the lighter system was broken.
“You’re the Timothy McVeigh of your Veloute” LMAOOOOOOO
2:44 "Where you bin?" 👍😂😂
thoughts on end grain cutting boards? the soup looks delicious
Hey Kenji, what would you suggest to add to this to make it a hardy dinner?
I was pleasantly surprised to see the chippy salt in your kitchen
Were those pastries on the counter from Bakery Nuveau? I was in Seattle 2 weeks ago and theirs looked very similar (and were exceptional).
There were a ton of great additional learning moments in this video! Love those added bits of info in addition to the recipes. Thanks for everything you do and helping make us better cooks and people.
Thanks for the peppermill & cutting board reviews! have you ever done a review of your stove? Or what to look for when choosing a stove? I’m getting into a kitchen renovation and one thing that has to go, IMHO, is the fancy Fisher & Paykel gas cook top (the one with 3 elements that rise up from a glass surface). Anyway, because of this, I am checking out all of my friends stoves/cooktops and also yours…!
I'd kill for Adam Liaw's setup if I had the money. His setup is so damn clean and his videos are awesome as well. m.ruclips.net/video/woKHRwc5SEA/видео.html
@@jjdynasty Wow, stellar, but likely out of both my budget and space constraints!
thoughts on using xantham gum instead of flour for thickening?
Kenji, can you recommend a sautiere? Just got Food Lab for my birthday and could do with a new pan too
Question about the parsley-stems. I've seen Jacques Pepin freeze those and use those for stews. You don't prefer that or? Since you threw away these ones.
Cause otherwise my understand is that you try to get the most out of your ingredients.
Good soup
You talked about your main budget pepper mill, may I have the name of it please? Love your videos.
So do you take stock off your fridge before making your soup? Or neither knorr?
Did you make the cabinet from whence you retrieved your bowl? It’s really a very beautiful piece!
I did and thanks.
Will this work if I use veggie stock or water to make it vegetarian? Since you mentioned the stock was flavored with ginger and scallions, would you have to add these separately?
According to Chef John, you can add all the liquid at once, only if the liquid is cold.
This looks like today's lunch. 😊
Aah the little gems like the ‘where you b-i-n’ lines 😂
WHERE ARE THE LINKS TO THE PEPPERMILLS KENJI?!
exactly
Here are the links to two of them that he mentioned 7 months ago on his community channel: "Hey folks, people have asked me about my pepper mill and have noticed that in some of my videos I'm using a different one from the Unicorn that I usually use, so here's a mini pepper mill review.
I've been trying out a couple of really fancy high-end pepper mills that have recently gotten a lot of hype. They were fun to play with, but I've found myself going back to my Unicorn. The fancy ones a) produce too much pepper per turn, making it hard to evenly apply without first grinding into a separate container, and b) while the locking burr mechanism is thoughtful and nice and an essential feature for coffee grinding, it's not really something I need in my pepper mill. (I'd even argue that a little inconsistency is *better* in a pepper grind.)
The Unicorn has been my go-to pepper mill and I'm gonna keep using it! It puts out a ton of pepper per turn (but not *too* much), the metal burr has withstood the test of time, it has a good side-mounted loading mechanism, the grind size is easy to adjust (though it does drift a bit with use, so you need to occasionally readjust - no big deal), and for something that I've used virtually every day for 14 years, $50 is reasonable price. (Less than a penny per day)
www.amazon.com/Unicorn-Magnum-Pepper-Mill-Black/dp/B0006GSR76/?tag=kenjilopezalt-20
If you want a pepper mill that puts out more pepper per turn and has a non-drifting burr mechanism, I'd recommend the Mannkitchen Pepper Cannon. It feels really nice and performs really well, (but its main feature is the ability to impress your friends.)
www.indiegogo.com/projects/pepper-cannon-the-pepper-mill-for-pepper-lovers#/"