| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Soups, Usenet | 4 | Servings |
INGREDIENTS
| 1/2 | c | Onion (fresh), chopped |
| 2 | tb | Butter |
| 2 | c | Water |
| 1 | ts | Salt |
| 2 | c | Potatoes (about 2 pounds of raw potatoes) |
| 1 | ts | Worcestershire sauce |
| 2 | c | Spinach (chopped), cooked (fresh or frozen) |
| 13 | oz | Evaporated milk (one standard can) |
| 1/2 | lb | Cheese, grated (Cheddar and Swiss work best, but any kind will do) |
INSTRUCTIONS
In a 3-quart saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes). Add water, potatoes, spinach and salt. Cook until potatoes are tender (about 20 minutes). Longer cooking does not hurt, but turn down the heat to a simmer. Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil. Stir in grated cheese. Serve immediately. NOTES: * A rich cream-style potato and spinach soup for a cold, winter day -- This recipe is adapted from one that the U.S. Department of Agriculture used to distribute to potato growers in the 1930s. It is rich and thick, almost a meal in itself, and is very easy to make. : Difficulty: easy. : Time: 30 minutes. : Precision: no need to measure. : : Kathy Wright : Harris Computer Systems, Ft. Lauderdale, Florida : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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