Martian Soup

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<mx2 source= " MasterCook 5.0 " date= " November 04, 2000 " >

<Summ>

<Nam>

Martian Soup

</Nam></Summ>

<RcpE name= " Martian Soup " author= " Bridget Swinney " >

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<![CDATA[

* Exported from MasterCook *

 

Martian Soup

 

Recipe By :Bridget Swinney

Serving Size : 0 Preparation Time :0:05

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 medium new potatoes

water

1 3/4 pounds fresh spinach or 3 (10-ounce) packages fro -- thawed

(reserve liqu

1 1/2 cups milk

1 cup cooking liquid from potatoes and spinach

sour cream or ketchup for garnish (optiona

white bread for croutons

 

Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes

from the toast.

 

Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and

cover with water. Cook over medium-high heat until

the potatoes are almost done, adding spinach (and spinach liquid if using

frozen) the last 5 to 10 minutes of cooking time. Remove

pan from heat and drain, reserving cooking liquid.

 

Puree in batches in a blender (make sure each batch has some spinach, potatoes,

and enough milk and cooking liquid to blend). Pour

batches into a large pot or bowl. When finished, mix well and add salt and

pepper to taste. Add more liquid if you would like a

thinner soup.

 

Serve with sour cream or ketchup swirled into the soup with a spoon.

 

Source:

" Cooking Live # 9379 "

S(Formatted by):

" KES on 11/4/00 "

Yield:

" 10 cups "

Start to Finish Time:

" 0:35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1074 Calories (kcal); 16g Total Fat; (12% calories from fat); 52g

Protein; 198g Carbohydrate; 50mg Cholesterol; 858mg

Sodium

Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 3407 0 0 0 0

 

]]>

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<Serv qty= " 0 " />

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<CatS>

<CatT>

Soups & amp; Stews

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<IngR name= " new potatoes " unit= " medium " qty= " 7 " ></IngR>

<IngR name= " water " ></IngR>

<IngR name= " fresh spinach or 3 (10-ounce) packages frozen chopped spinach "

unit= " pounds " qty= " 1 3/4 " >

<IPrp>

thawed (reserve liquid)

</IPrp>

<INtI>

3407

</INtI>

</IngR>

<IngR name= " milk " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " cooking liquid from potatoes and spinach " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " sour cream or ketchup for garnish (optional) " ></IngR>

<IngR name= " white bread for croutons " ></IngR>

<DirS>

<DirT>

Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes

from the toast.

</DirT>

<DirT>

Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and

cover with water. Cook over medium-high heat until

the potatoes are almost done, adding spinach (and spinach liquid if using

frozen) the last 5 to 10 minutes of cooking time. Remove

pan from heat and drain, reserving cooking liquid.

</DirT>

<DirT>

Puree in batches in a blender (make sure each batch has some spinach, potatoes,

and enough milk and cooking liquid to blend). Pour

batches into a large pot or bowl. When finished, mix well and add salt and

pepper to taste. Add more liquid if you would like a

thinner soup.

</DirT>

<DirT>

Serve with sour cream or ketchup swirled into the soup with a spoon.

</DirT>

</DirS>

<Srce>

Cooking Live # 9379

</Srce>

<AltS label= " Formatted by " source= " KES on 11/4/00 " />

<Yield unit= " cups " qty= " 10.000000 " />

<TTim elapsed= " 0:35 " />

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