| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | White or red potato |
| 1 | Green onion — chopped | |
| 1 1/2 | c | Homemade chicken stock |
| 14 | oz | Fresh spinach — trimmed, |
| Chopped | ||
| 3/4 | ts | Fresh dill — minced |
| 1/2 | c | Half and half |
| Salt and freshly ground | ||
| Pepper — to taste |
INSTRUCTIONS
1. Peel potato and cut into chunks. 2. Put potato and onions in a medium saucepan with chicken broth. Cover and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until potatoes are tender. 3. Remove from heat; stir in spinach and dill. 4. Transfer mixture to a food processor or blender and process until smooth. 5. Return mixture to saucepan. Stir in half-and-half. Add more half-and-half, stock, or water if soup is too thick. Season to taste with salt and pepper. Microwave Version: 1. Peel potato and cut into chunks. Put potatoes and onion in 2-quart microwave-safe casserole with 1-1/2 cups chicken broth. Cover. Microwave on 100% power 3 to 5 minutes, until broth boils. 2. Microwave on 100% power 7 to 10 minutes, until potatoes are tender. Continue with step 3. Microwave Preparation time: 15 to 20 minutes Note: If you are using frozen spinach, partially thaw it and then cut it into chunks. Add chunks to pan several minutes before potatoes are done, and cook until spinach is totally thawed and heated through. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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