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Potato and Spinach Soup Recipe
Serves 4
A rich cream-style potato and spinach soup for a cold, winter day -- This recipe is adapted from one that the US Department of Agriculture used to distribute to potato growers in the 1930s.
It is rich and thick, almost a meal in itself, and is very easy to make.
Ingredients: 1/2 cup onion (fresh), chopped
2 tbsp butter
2 cup water
1 tsp salt
2 cup potatoes, about 2 pounds of raw potatoes
1 tsp Worcestershire sauce
2 cup spinach, chopped, cooked (fresh or frozen)
13 oz evaporated milk (one standard can)
1/2 lb cheese, grated (Cheddar and Swiss, work best, but any kind will do)
Instructions: 1. In a 3-quart saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).
2. Add water, potatoes, spinach and salt.
3. Cook until potatoes are tender (about 20 minutes).
4. Longer cooking does not hurt, but turn down the heat to a simmer.
5. Add milk and Worcestershire sauce.
6. Reheat to near boiling, but do not boil.
7. Stir in grated cheese.
8. Serve immediately.
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