Potato Florentine Soup

[Guest guest]

made this yesterday when I was looking for something light but warm

to eat. Thanksgiving was good but it is bitter cold right now,

especially when you don't feel good : ). recipe is from Moosewood

New Classics. it's the best-tasting and most pretty potato soup I

have ever made : ).

 

Potato Florentine Soup

 

1 tbsp olive oil

2 c. chopped onions

1/2 tsp crumbled dried rosemary

4 c. diced potatoes (will use more next time and rice them)

1 tsp salt

4 c. water or vegetable stock (I used 3 c. with 3 bouillon cubes)

10 oz rinsed, stemmed, and chopped fresh spinach (I used thawed

frozen, squeeze-dried)

1/4 c. chopped fresh basil (tossed in some dried)

1/4 c. chopped fresh parsley (tossed in some dried)

1/3 c. Neufchatel cheese

1/2 c. grated fontina, Parmesan, or sharp cheddar (I used sharp

Vermont white)

2 c. milk

1/2 tsp black pepper

 

combine onions, oil, and rosemary in soup pot. cover and cook on

medium heat for 10 minutes, stirring often. add potatoes, slat, and

water and bring to just boil. lower heat, cover, and simmer ~10

minutes or till potatoes tender. with slotted spoon, remove and set

aside 2 c. cooked potatoes. add spinach, basil, and parsley to soup

ot and cover and cook 1-2 minutes, till spinach is wilted but still

bright green. in blender, puree reserved potatoes, Neufchatel

cheese, cheddar, milk, and pepper. stir back into soup pot and heat

gently.

 

serves 6-8

 

Anne