Holiday Spinach Chowder

[Guest guest]

Holiday Spinach Chowder

 

1 tablespoon canola oil

1 large yellow onion, diced

2 medium red bell peppers, seeded and diced

2 celery stalks, chopped

2 garlic cloved, minced

6 cups water or vegetable stock

4 cups peeled, diced white potatoes

2 tablespoons dried parsley

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon salt

1 teaspoon freshly-ground black pepper

1 10 oz. package frozen or fresh spinach, 8 cups, rinsed, trimmed,

2 cups milk, whole I used low-fat soy milk, it heats better

 

In a large saucepan, heat the oil over medium-high heat. Add the onion,

bell peppers, celery, and garlic, and cook, stirring, for 5 to 7

minutes. Add the water or stock, potatoes, parsley, oregano, thyme,

salt, and pepper, and bring to a simmer. Cook over medium-low heat,

stirring occasionally. Stir in the milk and return to a gentle simmer.

Remove from the heat and let stand for 10 minutes.

To thicken, mash the potatoes against the side of the pan with the back

of a spoon. Ladle the soup into bowls and serve hot.

Serves 12.

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Char Haz

charrem

 

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