Cooking, Soup

Spinach Soup

By: Jessica Chou, Clayton Yang, and Denny Kuo

1 pound fresh spinach
1 onion
2 potatoes
2 tablespoons butter
4 cups chicken or vegetable broth
2/3 cup half and half
Salt and pepper
Toppings: croutons, parmesan cheese

Remove the spinach stems and wash carefully.
Peel and chop the onion.
Peel and dice the potatoes in 1/2 inch cubes.
Melt the butter in a large saucepan on medium heat.
Add the onions and cook until they are soft about 6 minutes.
Add the potatoes and the broth. Bring to a boil and then reduce heat so the soup is simmering. Cook for 20 minutes or until the potatoes are tender.
Add the spinach and cook 5 more minutes.
Puree the soup.
Stir in the half and half and season to taste with salt and pepper.
Heat through and then serve.

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