Potato-Spinach Soup With Rivels |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Thick & creamy soup adapted from a recipe found in a community cookbook. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 large onion, chopped |
2 celery ribs (with some leaves, cut fine) |
1/4 cup all-purpose flour |
1 (14 1/2 ounce) can chicken broth (reduced sodium works fine) |
3 cups water |
4 cups potatoes, chopped (i like red potato in this recipe.) |
salt & pepper |
2 cups spinach, chopped. (i use fresh baby spinach, but frozen will work too.) |
1 cup velveeta cheese, cut up |
2 cups low-fat milk |
1 cup flour (or enough to make a dry mixture) |
1 egg |
1 dash salt |
Directions:
1. Melt butter in large saucepan. A nonstick pan works great for an easy clean up.
2. Add onion and celery: cover and cook over low heat until tender (about 15 minutes); stirring occasionally.
3. While onions are cooking, make the rivels with the egg and flour and set aside. (Flour and egg mixture should be a little dry and crumbly)Don't over mix.
4. When the onion is cooked, blend in flour. Add water and broth, potatoes and salt: stirring constantly. Bring to a boil, when you have a nice boil, add the rivels and stir gently. Cover and simmer about 30 minutes until potatoes are tender. Stir occasionally. (If it gets too thick, add a little more water or broth)
5. Finally, add spinach and cheese and simmer uncovered until cheese is melted. Add milk and heat thoroughly.
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