Such a great, delicious, meltingly tender green, and so good for you (Popeye was right!). Spinach has got huge amounts of vitamin A, plus antioxidants for cancer-resistance, and folic acid, another important vitamin.
Creamy Spinach Potato Soup
This amazingly delicious soup is adapted from
Rozanne Gold's book
Recipes 1-2-3.
- 1 pound boiling potatoes (Yukon golds are good)
- 1 pound fresh spinach, trimmed and cleaned
- 5 tablespoons butter
In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Peel and slice the potatoes 1/2" thick. Add the potatoes cook over medium-high heat for 20 minutes.
Add the spinach and cook 10 more minutes. Do not overcook, or the spinach will lose its bright-green color.
Transfer the spinach and potatoes to a food processor or blender with a slotted spoon, reserving 2 1/2 cups cooking liquid. Process until very smooth, adding the butter one tablespoon at a time.
Put the puree back in the pot and add the cooking liquid a bit at a time until you reach a consistency you like. Reheat gently, add salt and pepper to taste. Serve hot.
Makes 8 cups
