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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Recently we've been dealing with oral surgery that necessitated soft foods for a number of days, and I needed something different to offer, plus I needed something meatless for Lent. I played around with what I had in the pantry, and this is the result. Chicken broth can be used, and I also love to throw in some shredded white cheese in each serving.. Ingredients:
4 cups vegetable broth |
1 small onion, chopped |
8 garlic cloves, halved if large |
1/2 cup sliced carrot |
1 large potato, peeled and chopped |
2 -3 black peppercorns |
10 ounces fresh spinach, well-washed and roughly chopped |
1 (12 ounce) can evaporated milk |
Directions:
1. Put the broth, onion, garlic, carrots, potato, and peppercorns in a large saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
2. Add the spinach and continue to simmer until the veggies are tender and the spinach is wilted, about 5 to 10 minutes longer.
3. Remove from heat. Puree with an immersion blender. If you do not have an immersion blender, puree in batches in a blender. Stir in the milk.
4. Return to the stove and heat briefly to heat the milk.
5. Note: I do not add salt, as for me the broth adds more than enough. If you are using homemade broth, salt to taste.
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