Spinach And Dandelion Soup

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Spinach And Dandelion Soup

 

1 medium potato, peeled and cubed

1 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, sliced

1/2 pound small fresh spinach leaves, trimmed and washed

1/4 pound tender young dandelion greens, trimmed and washed

1/2 teaspoon dried thyme leaves

2 cups milk or unsweetened soy milk

3/4 teaspoon salt

1/4 teaspoon freshly ground white pepper

croutons, optional

 

In 4-quart saucepan, heat potato and water to cover to boiling. Cook 10 to 12

minutes or until tender.

Drain, reserving 1/2 cup of the potato-cooking liquid.

In same saucepan, heat oil over medium heat. Add onion and saute until golden,

about 5 minutes.

Add garlic and cook 1 minute. Reduce heat to low; stir in spinach, dandelion,

and thyme.

Cook mixture, stirring occasionally, 3 to 5 minutes or until spinach and

dandelion wilts.

Transfer mixture to blender or food processor fitted with chopping blade.

Add cooked potato with reserved potato-cooking liquid, milk, salt, and pepper;

process until smooth.

Return mixture to saucepan and reheat. Divide among soup bowls; garnish with

croutons, if desired.

Serves 6.

 

 

 

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