Potato Spinach Soup Recipe

From Dorothy McNett's Recipe Book.

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Potato Spinach Soup

From Dorothy McNett's recipes at www.dorothymcnett.com.

2 - 3 medium potatoes (Yukon Gold, etc.)
1/4 teaspoon sea salt
1-2 Italian style sausages
2-3 cloves garlic, minced
3-4 cups vegetable broth or water
1/2 - 1 pound fresh spinach, chopped
dollops of sour cream or mascarpone cheese, if desired, for serving
slivers of pimiento or red pepper, for garnish

Wash the potatoes well, and peel if needed or desired. Cut into small pieces. Place in glass or ceramic batter bowl and sprinkle with the salt. Cover with a glass or ceramic lid, cook in microwave, using 3 minutes per potato as guide, to cook until tender. Set aside. Slice the sausages into 1/4 inch slices, removing the casing if necessary. Heat a 3 quart saucepan or saute pan, adding just a drizzle of olive oil and then brown the sausage slices and the garlic for a few minutes, stirring often. Add the broth and bring to a boil. Add the chopped spinach and the cooked potatoes. Cook about 3 - 4 minutes, until spinach has wilted a bit and the soup is nice and hot. Taste to make sure seasonings are just right for you, depends on the sausages, the broth, etc. Ladel into soup bowls or cups and dollop on a bit of the sour cream or mascarpone and garnish with a few slivers of red pepper. Serve.

Recipe created 2012-12-18.

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