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cream of spinach soup prep time: 15 min
cook time: 5 min

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1 lb. of boiling potatoes ( cleaned and peeled)
1 lb. of fresh spinach ( stems removed)
5 tbs. unsalted butter

In a large heavy pot bring 8 cups of water to boil with 1 tsp. of salt

Half the potatoes lengthwise and slice to 1/2 inch thickness
Cook potatoes over medium-high heat for 20 mins.
Add spinach and cook for an additional 8 mins.
DO NOT OVERCOOK the spinach or the bright green color will be lost

Transfer the potatoes and spinach with a slotted spoon to a food processor
Reserve 2 1/2 to 3 cups of cooking liquid
Process until very smooth and begin to add butter 1 tbs. at a time
Put spinach puree back to pot and slowly add the cooking liquid until you reach the desired consistency
Re-heat gently and add salt and pepper to taste
* Can garnish with grated parmesan cheese and grated nutmeg


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