Toomay125: Spinach Potato Soup with Tarragon

[Guest guest]

* Exported from MasterCook Mac *

 

Spinach Potato Soup with Tarragon

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons dried tomatoes (reconstituted) -- minced

1 bunch fresh spinach (about 3/4 pound)

2 medium yellow onions

4 cups water

1 large low-sodium vegetable broth cube

1 1/2 pounds white potatoes (white rose, if available)

2 tablespoons olive oil

2 cloves garlic -- minced

1/4 teaspoon salt

freshly ground pepper

2 tablespoons sherry

1 teaspoon dried tarragon

1 cup light sour cream

 

Reconstitute the dried tomatoes. Wash the spinach and remove the stem

ends. Chop one of the onions coarsely. Add the water to a stockpot and

place over medium -high heat. Dissolve the vegetable broth cube, then

add the spinach and onion. Cover the pot, bring to a boil, and cook

until the spinach wilts. Meanwhile, peel and finely dice the potatoes

and the remaining onion. Puree the spinach-onion-broth mixture in

several batches, and place it in a bowl.

 

Heat the oil in the stockpot and saute the onion and garlic for about 3

minutes. Add the salt and pepper. Pour in the spinach mixture, then add

the potatoes and remaining onion. Cover and bring to a boil, stir, then

reduce the heat and gently simmer for 15 minutes. Stir occasionally. Add

the reconstituted dried tomatoes to the soup and continue to cook,

covered, for 15 minutes. Turn off the heat, add the sherry, tarragon,

and sour cream. Stir to combine. Serve immediately.

 

Recommended companion dishes: Mediterranean Salad and whole wheat rolls

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 70

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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

 

Per serving (excluding unknown items): 74 Calories; 5g Fat (69% calories

from fat); 1g Protein; 4g Carbohydrate; 3mg Cholesterol; 105mg Sodium

 

NOTES : This soup is a pureed base of spinach with small chunks of

potatoes. The sweetness of the tarragon and dried tomatoes creates a

delicious meal.

 

_____