Local Certified Organic Produce
|
|
|
|
Cream of Spinach Soupfrom Moosewood Restaurant Daily Special Cookbook submitted by Deb Wissman serves 4-6
2 Tbsp canola or other vegetable oil 1 Tbsp butter
2 cups coarsely chopped onions 3 cups chopped potatoes 2 1/2 cups water or vegetable stock 10 ounces fresh spinach, rinsed 1 1/2 cups milk* 1/2 tsp freshly grated nutmeg salt and ground black pepper to taste herbed croutons
In a soup pot, warm the oil and butter. Add the onions and celery, sprinkle with salt, cover, and cook on low heat for about 10 minutes, stirring occasionally, until the onions are soft and translucent. Add the potatoes and the water or stock, cover, and cook on medium heat about 10 minutes, until the potatoes are soft.
Stir in the spinach, cover, and set aside off the heat for 2 minutes, until the spinach is wilted but still bright green. Puree the soup in batches in a blender or food processor until smooth, gradually adding the milk. Stir in the nutmeg and add salt and pepper to taste. Gently reheat.
Serve topped with croutons, if desired * For a richer, creamier soup, replace 1/2 cup of the milk with 1/2 cup of half-and-half. Note: Deb says she didn't care for the starchy texture with all the potatoes, so she only used one potato and added an herbed white sauce made with 3 tbs. of butter and flour each, 2 cups of milk, flavored with onion powder and poultry seasoning, salt and a dash of hot sauce. It may need a bit more water or stock for desired consistency. Nutritional Information (per 10-oz serving): 180 calories 4.7 g protein 9 g fat 21.7 g carbohydrates 3.8 g saturated fatty acids 13 mg cholesterol 114 mg sodium 2.8 g total dietary fiber
|
Send mail to our
webmaster with
questions or comments about this web site.
|
