| 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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“God: so personal that in comparison we are cold unfeeling machines”