Spinach Soup
Recipe submitted by: meeleendRecipe Ingredients:
| 1 1/2 | tsp | corn oil |
| 1 1/2 | cup | yellow onions, medium diced |
| 1/2 | cup | sliced green onions, both green & white parts |
| 1 3/4 | cup | peeled Yukon Gold potatoes, medium diced |
| 3/4 | lbs | cleaned spinach leaves |
| 1 1/2 | qt | vegetable stock |
| 1/2 | cup | heavy cream |
| 2 1/4 | tsp | kosher salt |
| 3/4 | tsp | pepper |
Recipe Instructions:
| 1. | In a wide skillet, heat oil and saute onions, green onions and potatoes until onions soften. Do not brown. |
| 2. | Add vegetable stock and stir well then bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. |
| 3. | Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color. Cool the soup to warm. |
| 4. | Puree in batches in the blender or food processor. Add cream and season with salt and pepper. Serves 8 (Tip: It is important to cook, cool and puree this soup very quickly!) |
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