Yield: 1 servings
|7 mediums||New potatoes|
|1¾ pounds||Fresh spinach or 3; (10-ounce) packages|
|; frozen chopped|
|; spinach, thawed|
|; (reserve liquid)|
|1 cup||Cooking liquid from potatoes and spinach|
|Sour cream or ketchup for garnish; (optional)|
|White bread for croutons|
Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes from the toast.
Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and cover with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain, reserving cooking liquid.
Puree in batches in a blender (make sure each batch has some spinach, potatoes, and enough milk and cooking liquid to blend). Pour batches into a large pot or bowl. When finished, mix well and add salt and pepper to taste. Add more liquid if you would like a thinner soup.
Serve with sour cream or ketchup swirled into the soup with a spoon and star croutons.
Yield: 10 cups
Converted by MC_Buster.
Per serving: 900 Calories (kcal); 13g Total Fat; (12% calories from fat); 30g Protein; 171g Carbohydrate; 50mg Cholesterol; 231mg Sodium Food Exchanges: 9½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9379 Converted by MM_Buster v2.0n.