Wednesday, March 11, 2009

Soup will save the world

I know its starting to be spring but i had a taste for potatoes yesterday and it came out so good, that I must share!

Potato and Spinach Soup
A Rich Cream-Style Potato and Spinach Soup for a Cold Winter Day

This recipe is one that the U.S. Department of Agriculture used to distribute to potato growers in the 1930's. It is rich and thick, almost a meal in itself, and is very easy to make.
serves 4

1/2 cup (75 g) chopped fresh onion
2 Tbsp (20 g) butter
2 cups (500 ml) water
1 tsp (5 ml) salt
2 cups (400 g) potatoes (about 1 pound of raw potatoes) ()
2 cups (400 g) cooked chopped spinach (Fresh or frozen)
13 oz (375 ml) evaporated milk (one standard can)
(I used maybe a little less because I used reconstituted powdered milk: 1 cup powdered milk, a smidge over 1 cup water and mix)

1 tsp (5 ml) Worcestershire sauce
(used a bit more because i had forgotten the salt)

1/2 lb (250 g) grated cheese (cheddar and Swiss work best, but any kind will do)
(I used what was left in the fridge, some sharp cheddar, a bit of monterey, and a little mozzarella)

1. In a 3-quart (3-liter) saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).
2. 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.
3. Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.
4. Stir in grated cheese. Serve immediately.

I had like 3 bowls yesterday, and I'm about to go get another right now. (Sorry Greg you may not even get to taste this batch.)
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