February 18, 2009

Pureed Spinach Soup

The New Moosewood Cookbook
I took a cooking class when I was in high school, through school, and in it we made a delicious pureed spinach soup I've remembered ever since. I loved it! This was at a time when I didn't think I liked spinach. It had a surprising richness to it and it was just gorgeous to look at. So I was delighted when I tried this recipe I found online, which is adapted from the Moosewood Cookbook, and found that it tastes a lot like that first spinach soup I tried. It is the same beautiful vibrant green color, it's the smooth texture of our carrot soup we love, and it is healthful as can be.

1 large onion, chopped
2 medium potatoes, peeled and chopped
3 C water
2 t salt
1 lb. spinach, cleaned and stemmed (as little as 10 oz. works, and just makes for a thinner soup)
5 medium cloves garlic, peeled
ground pepper to taste
(the recipe also calls for 1 1/2 C milk to be stirred in at the end, but I don't add the milk-- only a dollop of cream when I serve it)

Place onion, potatoes, water, and salt in a pot. Bring to a boil, then cover and simmer until potatoes are tender, about 15 minutes.

Add spinach and garlic and continue to simmer until spinach leaves soften enough to stir into the liquid, about 10 more minutes.

Puree vegetables in their cooking water and return to pot. (Stir in milk here if desired.) Season with ground pepper. Serve hot.

1 comment:

  1. I love the New Moosewood Cookbook! It's probably the single cookbook I use the most. I haven't tried this yet, though.