Two Color Soup
|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|
|Grated parmesan cheese||2 Tablespoon|
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.