Potato Spinach Soup
Source of Recipe
pracitical recipes
also known as Two Color Soup
Potato Spinach Soup
3 Tablespoons butter
1 medium chopped onion
2 pounds russet potatoes, cut into 1 cubes
8 cups chicken stock or reduced-sodium canned
3/4 cup heavy cream
1 lb. spinach, stems removed,
1, 10 ounce pkg. frozen, thawed and squeezed dry,
...or 1 pound fresh spinach, stems removed
1 tsp. salt
1/2 tsp. ground black pepper
grated Parmesan cheese
In a medium saucepan, melt butter over medium heat.
Add onion and cook 3 minutes, or until soft but not
brown. Add potatoes and stock. Bring to a boil, then
reduce medium/low heat, cover, and cook 25 minutes,
or until potatoes begin to fall apart.
Puree soup in a blender/food processor and return
to saucepan. Add cream and heat through.
Add spinach and cook 4-5 minutes, or until tender but
still bright green. Season with salt and pepper.
Serve with a bowl of Parmesan cheese on the side.
makes 6 - 8 servings.
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