| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Soups, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
|
Bacon; Slices, Cut Up |
| 1/2 |
c |
Onion; Chopped, 1 Medium |
| 2 |
c |
Chicken Broth |
| 2 |
c |
Potatoes; Diced |
| 1/4 |
c |
Carrot; Finely Chopped |
| 1/4 |
c |
Celery; Finely Chopped |
| 1/4 |
c |
White Wine; Dry |
| 1 1/2 |
ts |
Thyme Leaves;Fresh,Snipped * |
| 1 1/2 |
ts |
Sage Leaves;Fresh,Snipped ** |
| 1/2 |
ts |
Pepper |
| 2 |
lb |
Spinach; Fresh, Chopped |
| 2 |
c |
Milk |
| 1/2 |
c |
Parsley; Snipped |
| 1/4 |
lb |
Chorizo Sausage Links; *** |
INSTRUCTIONS
* Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use
1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be
cooked and sliced. ~------------------------------------------------------
~------------- ~-- Cook and stir bacon in 3-quart saucepan until crisp.
Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook
and stir onion in fat until tender. Stir in broth, potatoes, carrot,
celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce
heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook
for 2 minutes. Stir in remaining spinach; cover and cook until spinach is
just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just
until hot. Serve with sausage.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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