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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is so good on a cold drizzly day like today. Warm and smooth, nice and creamy. Ingredients:
5 ounces frozen spinach |
1 large baking potato, peeled and thinly sliced (about 8 oz) |
4 scallions, coarsely chopped |
2 garlic cloves, minced |
2 cups chicken broth |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1 cup milk |
1 teaspoon butter |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt.
2. Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
3. Transfer solids to a food processor or blender, and process to a smooth puree.
4. Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
5. Ladle soup into bowls and sprinkle with Parmesan.
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