xiaoxl/recipe_data huggingface dataset:
Hawaiian Meatballs
Category: main-dish
By Jennifer Murray

Hawaiian-style meatballs in a sweet, somewhat tangy sauce.

Ingredients:
1 pound ground beef
½ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (8 ounce) can pineapple chunks, juice reserved
⅓ cup water, or as needed
¼ cup brown sugar
2 tablespoons cornstarch
¼ cup white vinegar
1 tablespoon soy sauce
1  green bell pepper, chopped

Directions:
Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs. Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings. While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 335.9
Fat: 16.5 g
Saturated fat: 6.5 g
Carbohydrates: 28 g
Sugars: 22.3 g
Dietary fiber: 1.1 g
Protein: 18.8 g
Cholesterol: 68.1 mg
Sodium: 278.9 mg
Gramma's Chinese Chews


Ingredients:
dates, walnuts, coconut, baking powder, sugar, salt, eggs, vanilla, icing sugar

Directions:
Mix the dry ingredients well, then add slightly beaten eggs.
Bake in shallow greased pan in a thin layer at 325 for 25 minutes.
Cut with a sharp knife while still warm, roll into logs, and roll in icing sugar or fruit sugar.
Steak House Juicy Lucy


Ingredients:
ground beef, black pepper, seasoning salt, onion, American cheese

Directions:
Preheat Grill or Grill Pan to a medium heat.
Place the beef into a large mixing bowl and then add onion, A.1. sauce, and all of the seasonings to the meat.
Mix the ingredients together well.
You will then want to slice the cheese into small slices. Then make six thin even patties and then form an indentation for the cheese in the middle of three of the patties.
Add the cheese to the three indented patties and cover with the other three remaining patties, surrounding all of the cheese with meat and clamp the edges together, you will now have three large patties instead of six with cheese in the middle of them.
Place the patties on the grill or grill pan and cook the first side for 5 minutes.
Flip the burger over and grill for an additional 5 minutes, you may repeat these steps to each side for a more well done burger depending on your preferences.
Place the burgers on a sesame bun and add your favorite condiments.
Brats, Onions, and Apples
Category: everyday-cooking
By Meg Maples

A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.

Ingredients:
1 tablespoon olive oil
4  bratwurst
2  apple, cored and sliced
1  sweet onion, sliced
2 (12 fluid ounce) cans or bottles beer
salt and ground black pepper to taste

Directions:
Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet. Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper. Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 427.7
Fat: 26.7 g
Saturated fat: 9.5 g
Carbohydrates: 23.2 g
Sugars: 8.8 g
Dietary fiber: 2.3 g
Protein: 11.7 g
Cholesterol: 51.5 mg
Sodium: 820.7 mg
Fasolada - Traditional Greek Beans Recipe


Ingredients:
white beans, carrots, celery, olive oil, onions, hot water

Directions:
We put the onions and some olive oil in a medium size pot. We cook until softens. We add the beans and we cook for 3-4 minutes.
We add the water, we cover the pot, we reduce to medium heat and we boil for 30 minutes.
We add the celerey and the carrots and we continue to cook for 40 more minutes. It's important during the cooking to always have enough water in the pot and to stir regularly.
We check if our beans and vegetables are ready (soft when bitten]. When ready, we add salt and pepper. We stir. We serve with 1 table spoon of olive oil and lemon juice. Enjoy!
We can accompany this dish with: black olives, spring onions choppped and salted, any salted meat or fish, smoked herring or country made sausage.
A link to our blog with the recipe: http://littlecookingtips.blogspot.com/2012/01/white-bean-soup-fasolada-traditional.html.
Molasses Cookies


Ingredients:
shortening, sugar, dark molasses, eggs, baking soda, clove, ginger, cinnamon, salt, flour

Directions:
Cream sugar, and shortening in a bowl. Add eggs and molasses.
In another bowl mix dry ingredients together and mix with the wet ingredients. Refrigerate overnight.
Pre-heat oven to 350.
Roll into 2 inch balls and roll into sugar. Place on a greased cookie sheet and bake for 12-15 minutes. Cool on wire rack.
Crockpot Applesauce


Ingredients:
tart apples, brown sugar, lemon juice, cinnamon

Directions:
In a 3-4 qt crockpot, combine the apples, brown sugar & lemon juice; cook on high 3-4 hours.
Mash with a potato masher into the consistency you want; stir in cinnamon & serve warm or cold.
Easy Dorito® Taco Salad
Category: salad
By JessicaStrayer

It is a bit random and there are several different variations of it that you can make, so feel free to adapt it to your taste.

Ingredients:
1 pound ground beef
1 envelope taco seasoning mix
2 cups shredded Cheddar cheese
2 cups ranch dressing
½ cup Italian-style salad dressing
1  red onion, diced
1 head lettuce, shredded
1 (17 ounce) package nacho-flavor tortilla chips, crushed into bite-size pieces

Directions:
Cook ground beef in a skillet over medium heat, breaking the meat up as it cooks, until beef is browned and crumbly, about 10 minutes. Drain excess grease and stir in   mix. Remove from heat and let stand until beef mixture is cool. Mix ground beef with Cheddar cheese, ranch dressing, Italian dressing, and red onion in a large salad bowl. Chill the beef mixture until cold, at least 30 minutes. Lightly mix in lettuce and tortilla chips just before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 15 servings

Calories: 475.6
Fat: 35.8 g
Saturated fat: 8.7 g
Carbohydrates: 25.6 g
Sugars: 4.6 g
Dietary fiber: 2.1 g
Protein: 12.3 g
Cholesterol: 43.8 mg
Sodium: 918 mg
Roasted Marinated Beets With Vinaigrette


Ingredients:
beets, raspberry vinegar, butter, honey, red wine, raspberry vinegar, honey, shallots

Directions:
Preheat oven to 350 degrees.  Place washed beets in a deep roasting pan.  Fill pan halfway up the beets with water.  Add vinegar, butter, honey, salt and pepper.  Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center.  Remove from oven and remove beets from cooking liquid.  Wearing gloves, peel off the exterior skin of the beets and dice.
For the vinaigrette, place vinegar and honey in a bowl and whisk together.  Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream.  Season with salt and pepper and toss with the warm, peeled and diced beets.
*The beets will be even better the second day.
Simple Salsa Soup


Ingredients:
cherry tomatoes, red onion, garlic cloves, cumin, lime juice, chicken broth, lime juice, cumin, fresh mozzarella cheese, cilantro, avocado, sour cream

Directions:
Place broth into your favorite soup pot. Heat broth on medium.
Meanwhile, in a food processor (if you don't have one, use a blender], chop the onion and garlic, using 1 second pulses until well chopped, but not mushy, about 8 pulses.
Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
You should have just about 1 cup of salsa.
Turn up heat under soup.
Add shredded chicken to broth.
When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it].
Adjust seasonings to taste.
To Serve:
Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
Ladle the simmering broth into bowls over the cheese.
Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
Serve with garnishes on the side.
(If you choose to add the garnishes before serving, add them right before serving so as not to cook the cilantro or avocado. I do not recommend adding the sour cream ahead of time].
Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
Enjoy!
All-In-One Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, light brown sugar, vanilla extract, salt, eggs, all-purpose flour, baking soda

Directions:
Preheat oven to 375°F.
In large bowl, beat butter, granulated sugar, brown sugar, vanilla and salt with electric mixer until creamy.
Add eggs; beat well.
Stir together flour and baking soda; gradually add to butter mixture, beating until well mixed.
Stir in chocolate chips.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8-10 minutes or until set.
Cool slightly; remove from cookie sheet to wire rack.
Shrimp Cole Slaw


Ingredients:
bell pepper, green onion, mayonnaise, lemon juice

Directions:
Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
Avocado Greek Omelet
Category: breakfast-and-brunch
By Jack1010Sally

This is a favorite in my household! It's our Sunday morning tradition!

Ingredients:
3  eggs
¾ cup feta cheese
½  avocado, diced
½ cup diced tomatoes
¼ cup chopped Kalamata olives
1 tablespoon chopped fresh basil

Directions:
Whisk eggs in a small bowl until smooth. Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 1 omelet

Calories: 392
Fat: 31.3 g
Saturated fat: 12.3 g
Carbohydrates: 10.5 g
Sugars: 4.4 g
Dietary fiber: 4.1 g
Protein: 19.1 g
Cholesterol: 329.1 mg
Sodium: 1013.6 mg
Barley Risotto With Asparagus and Shiitakes


Ingredients:
asparagus, extra virgin olive oil, scallion, shiitake mushrooms, quick-cooking barley, dry white wine, parmesan cheese, fresh oregano, garlic powder

Directions:
Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese, herbs, garlic powder and the reserved asparagus. Season with salt and pepper and serve.
Roasted Vegetable Couscous With Hummus


Ingredients:
red bell pepper, yellow bell pepper, garlic cloves, zucchini, eggplant, mushrooms, fresh rosemary, red onion, olive oil, garbanzo beans, green olives, garlic clove

Directions:
Preheat the oven to 425°.
Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.
Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.
Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
Meanwhile, prepare the couscous.
Boil the vegetable stock or water.
Add the couscous to stock (or water], swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
Add freshly ground black pepper and salt to taste.
Fluff through so that the grains separate.
Do this a few times while waiting.
When ready  add the cous cous to the pan with the vegetables and mix  well.
Return to the oven for 5 more minutes.
TO MAKE HUMMUS:
Put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.
Season with black pepper and combine till smooth with a blender.
TO SERVE:
Divide between four plates.
Place Veggie mix over the hummus before serving warm or cold.
Guacamole Chicken Melt
Category: meat-and-poultry
By Jenn Horton

Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled.

Ingredients:
1 tablespoon butter
2 tablespoons olive oil
4  skinless, boneless chicken breast halves
2 teaspoons Creole-style seasoning
2  avocados, peeled and pitted
1 tablespoon fresh lime juice
1  small tomato, diced
2 tablespoons finely chopped red onion
garlic powder to taste
salt and pepper to taste
4 slices pepper jack cheese

Directions:
Preheat oven broiler, and set the oven rack about 6 inches from the heat source. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning. Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper. Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 433.5
Fat: 31.4 g
Saturated fat: 8.1 g
Carbohydrates: 11.8 g
Sugars: 1.8 g
Dietary fiber: 7.3 g
Protein: 28.5 g
Cholesterol: 83.7 mg
Sodium: 441.1 mg
Double Thick Potato Cheese Soup


Ingredients:
baking potatoes, green onions, garlic powder, sharp cheddar cheese, sour cream, milk, black pepper

Directions:
In crock pot combine potatoes, cream of mushroom, 1 cup of green onions and spices. Mix up well.
Cook on low 8 hours.
Add in cheese, sour cream and milk, stir until cheese melts.
Add the remaining green onions before serving.
We like this served with a garlic Tuscan bread.
Variation:
You can greatly differ the taste by experimenting with different flavors of cheddar cheese. We like Vermont extra sharp the best, but have also tried cheddar bacon and cheddar garlic.
Pistachio Fluff Fruit Salad
Category: desserts
By Jane Snider

This is a light and fluffy dessert salad based on pistachio pudding; the pudding is made lighter with the addition of whipped topping. Add an extra can of mandarin oranges, if you like.

Ingredients:
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (15.25 ounce) can fruit cocktail, drained
1 (11 ounce) can mandarin oranges, drained

Directions:
Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

Prep time: 5 mins
Total time: 35 mins
Yields: 6 to 8 servings

Calories: 444.5
Fat: 14.8 g
Saturated fat: 12.3 g
Carbohydrates: 79.8 g
Sugars: 65.6 g
Dietary fiber: 3 g
Protein: 2.5 g
Sodium: 269.3 mg
Forevermama's Pizza Dip


Ingredients:
cream cheese, sour cream, red bell peppers, green bell pepper, onion, mozzarella cheese, dried oregano, garlic powder, red pepper flakes

Directions:
Mix cream cheese, onion, bell pepper/s, and sour cream.  Add seasonings and mix until all ingredients are incorporated evenly.
Sprinkle pepperoni over the top.  Cover with pizza sauce.  Cover with shredded mozzarella.
Bake in a 350 degree fahrenheit oven for 25 - 30 minutes or when bubbly around edges and cheese is all melted.
Serve with tortilla chips (nachos], toasted pieces of baguette or toasted pieces of pita chips.
Strawberry Shag


Ingredients:
fresh strawberries, powdered sugar, basil sprig, vodka, lemon juice, soda water

Directions:
In a small bowl, combine the strawberries and sugar, toss well. Let sit for 15 minutes.
In a cocktail shaker, combine the basil and strawberries and any juice collected in the bowl. Gently crush using a muddler or wooden spoon.
Fill the shaker with ice, then add the vodka and lemon juice. Cap the shaker.
Shake vigorously. Pour into a large glass, then top with soda water. Stir.
Garnish with a strawberry and fresh basil.
Brisket Marinade
Category: main-dish
By KRANEY

My family has been using this brisket marinade recipe for about 15 years now. So easy, and absolutely to die for! Marinade is good for oven-baked or grilled brisket. You can find liquid smoke at the grocery store, near the bottled marinades.

Ingredients:
½ cup red wine
¼ cup Worcestershire sauce
¼ cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes

Directions:
In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 114.7
Fat: 9.1 g
Saturated fat: 1.3 g
Carbohydrates: 5 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 1339.9 mg
Light Light Tiramisu


Ingredients:
reduced-fat cream cheese, powdered sugar, fat free sour cream, strong black coffee

Directions:
For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
For the frosting, in a medium bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.
Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a long-tined form or a skewer, poke holes in the tops of all 3 layers.
In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all 3 layers.
Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with frosting.
Serve immediately, or cover and chill in the refrigerator for up to 4 hours.
Chocolate Truffle Brownie Cups


Ingredients:
water, eggs

Directions:
Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon].
Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
Stir brownie mix, water, oil and eggs until well blended.
Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
Bake 20 to 22 minutes or until tooth pick comes out clean.
Cool completely before glazing.
Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
Stir in chocolate until melted.
Let stand about 15 minutes.
Spoon mixture over brownie and add sprinkles.
Tennessee Rubdown
Category: side-dish
By Jack Harris

A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!

Ingredients:
2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 tablespoon chili powder
1 ½ tablespoons ground white pepper
1 ½ tablespoons crushed red pepper
1 ½ tablespoons salt
1 tablespoon garlic powder

Directions:
In a small bowl, mix together brown sugar, ground black pepper, paprika, chile powder, ground white pepper, crushed red pepper, salt and garlic powder. Rub meat vigorously and wrap in foil. Refrigerate at least 8 hours, or overnight, before grilling with barbeque sauce.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 cup

Calories: 75.7
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 17 g
Sugars: 8 g
Dietary fiber: 4.6 g
Protein: 2.1 g
Sodium: 2642.4 mg
Awesome Cream of Broccoli Soup


Ingredients:
water, broccoli florets, milk, Velveeta cheese, chicken bouillon cubes, flour, half-and-half cream

Directions:
In large pan cook broccoli in water, adding bouillon cubes., Do not drain., Put milk, cheese, and flour in blender, mix well., Then add this to broccoli., Add half-n-half., Cook, stirring frequently until mixture thickens,., Be careful not to scorch.
Easy Savoury Crepes
Category: trusted-brands-recipes-and-tips
By Egg Farmers of Ontario

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Ingredients:
1 cup all-purpose flour
¼ teaspoon salt
3  eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl. Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.) Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes. Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 14 crepes

Calories: 150.8
Fat: 9.8 g
Saturated fat: 5.3 g
Carbohydrates: 8.5 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 6.7 g
Cholesterol: 69.8 mg
Sodium: 136 mg
Chez Panisse Spinach Soup


Ingredients:
butter, carrot, celery, yellow onion, spinach, salt

Directions:
Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity] over medium-low heat.
Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
Add 4 1/2 cups water and bring to a boil over high heat.
Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.
Purée the entire mixture using an immersion blender, or pour into a blender to purée, and transfer the soup immediately to a hot tureen. Do not strain the soup.
Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.