Potato & Spinach Soup Recipe

Potato & Spinach Soup Recipe

Yield: 4 Servings
Recipe by luhu.jp

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 ounce: Evaporated milk, one standard can
1/2 lbs: Cheese, grated, Cheddar and Swiss work best, but any kind will do

Directions:

In a 3-quart saucepan, saute the onion in the butter until the onion
is translucent (about 3 minutes).

Add water, potatoes, spinach and salt. Cook until potatoes are tender
(about 20 minutes). Longer cooking does not hurt, but turn down the
heat to a simmer. Add milk and Worcestershire sauce. Reheat to near
boiling, but do not boil. Stir in grated cheese. Serve immediately.

NOTES:

* A rich cream-style potato and spinach soup for a cold, winter day
~- This recipe is adapted from one that the U.S. 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.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
:
: Kathy Wright
: Harris Computer Systems, Ft. Lauderdale, Florida

: Copyright (C) 1986 USENET Community Trust


Source from luhu.jp