VT Entertaining: Holiday Spinach Chowder

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* Exported from MasterCook *

 

Holiday Spinach Chowder

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 168

Serving Size : 12 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 large yellow onion

2 medium red bell peppers -- seeded and diced

2 stalks celery -- chopped

2 cloves garlic -- minced, up to 3

6 cups water or vegetable stock

4 cups peeled diced white potatoes

(about 4 medium potatoes)

2 tablespoons dried parsley

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon salt

1 teaspoon freshly ground black pepper

10 ounces fresh spinach -- rinsed

trimmed and coarsely chopped -- about 8 cups

2 cups whole milk

 

Makes 12 servings.

 

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, until the potatoes are tender, about 20 to 25 minutes.

 

Stir in the spinach and return to a simmer; cook for 5 to 10 minutes more,

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.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per serving: 128 calories, 4g Protein; 3g Fat; 22g Carbohydrates; 6 mg

Cholesterol; 243mg Sodium; 4g Fiber.

 

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