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Two Color Soup

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Ingredients
  Butter 3 Tablespoon
  Onion 1 Medium, chopped
  Russet potatoes 2 Pound, peeled and cut into 1-inch dice
  Chicken stock/Reduced-sodium canned broth 8 Cup (128 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Spinach/One 10-ounce package frozen, defrosted 1 Pound, stems removed
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

1. In a medium saucepan, melt butter over medium heat. Add onion and cook 3 minutes, or until soft but not brown. Add potatoes and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and cook 25 minutes, or until potatoes begin to fall apart.
2. Puree soup in a food processor or blender. Return to the saucepan. Add cream and heat through. Add spinach and cook 4 to 5 minutes, or until tender but still bright green. Season with salt and pepper. Pass a bowl of Parmesan cheese on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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