Sunday, March 17, 2013

spinach and potato soup

On the weekends I like to make soup, sometimes a large batch to last a few meals during the week, and sometimes just to use up some ingredients languishing in the fridge.  This weekend I had a container of baby spinach sitting in my fridge, which the plans I had had for it did not come to fruition.  So spinach soup it would be.

This made enough for 3 for lunch.

1 onion chopped
1 garlic clove sliced
1 tablespoon of olive oil
1 bag of baby spinach
3 cups of chicken stock
3 small potatoes chopped into about 11/2 inch cubes
1/2 cup of milk
a couple of gratings of fresh nutmeg.

Sweat the onion and garlic in the olive oil for a couple of minutes until the onion is translucent. Add the spinach.

Stir in, this will soon collapse down to almost nothing.

pour in the chicken stock and add the potatoes.

Simmer for about 20 minutes until the potatoes are starting to fall apart. I used a potato masher to break them up a bit more.  If you wanted to you could blend with an immersion blender or a regular kind to make a creamy soup.  But I just added the milk to the soup as it was.

Of course some cream would have made it taste even better, but then cream makes almost everything taste better. Add a couple of gratings of fresh nutmeg stir and serve.

A tasty but light soup for a cool dreary winter day. Spring is just around the corner however, the crocuses are up, and even some of our small daffodils are. I can not wait for the warmer, sunnier, longer days ahead.

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