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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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You can use 8 cups of torn swiss chard leaves instead of the spinach. Serve with crusty bread. Ingredients:
3 carrots |
3 leeks (white and light green parts only) |
1 slice thick ham |
2 lbs small red potatoes, scrubbed |
2 tablespoons butter |
1 onion, chopped |
1 teaspoon salt |
3 cups milk |
1 1/2 cups wide egg noodles |
1 (10 ounce) package fresh spinach |
1 cup finely shredded gruyere or 1 cup extra old cheddar cheese |
1/2 teaspoon pepper |
Directions:
1. Cut carrots into 1 1/2 inch lengths.
2. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under water.
3. Cut crosswise into 1 1/2 inch lengths.
4. Cut ham into 3/4 inch chunks.
5. Halve or quarter potatoes; set aside.
6. In large Dutch oven, melt butter over medium-high heat; saute carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
7. Add potatoes, 4 cups water and salt; bring to boil.
8. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
9. Add milk; bring to simmer, Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes.
10. Stir in cheese and pepper.
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