Hello soup lovers, welcome back to Soup Tuesday. Get ready to have your daily helping of vegetables in this green giant dose of iron, vitamins and smooth goodness. I prepared this soup as a first course meal at one of my dinner parties and I thought I would never get to second base/course because my guest kept asking for another bowl of this tasty green concoction. Just a few simple ingredients, a blender and you will create a fancy soup to brag about.

Enjoy,

MJ

#spinach soup

 

 

 

 

 

Ingredients:

  • 7 medium new potatoes
  • Water
  • 1 3/4 pounds fresh spinach or 3 (10-ounce) packages frozen chopped   spinach, thawed (reserve liquid)
  • 1 1/2 cups milk (your choice of non-fat, 1% or 2%)
  • 1 cup cooking liquid from potatoes and spinach
  • salt and pepper to taste
  • Sour cream or ketchup for garnish (optional)

 

Directions:

Peel and cut each potato into 1-inch chunks. Place potatoes in a large sauce pot and cover potatoes with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain half of the cooking liquid off the vegetables or enough to blend easily, reserving remaining cooking liquid.

Puree an emersion blender or food processor making sure you have enough reserve cooking liquid to blend). Add salt and pepper to taste. Add more liquid if you would like a thinner soup.

Serve with sour cream or ketchup swirled into the soup with a spoon

Source: The recipe is all mine and the image is from

http://www.bonappetit.com/recipe/split-pea-soup

 


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