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Potato, Spinach And Tomato Soup
Ingredients
- 3 x garlic cloves crushed, or possibly
- finely minced
- 1 lrg onion minced
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 quart chicken broth
- 3 lb all-purpose potatoes peeled, and
- thinly sliced
- 1 lb fresh triple washed spinach stems picked, and
- coarsely minced
- 1/4 tsp grated or possibly grnd nutmeg
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 can chunky-style crushed tomatoes - (28 ounce)
- (or possibly diced tomatoes in puree)
- 1/2 c. grated Parmigiano-Reggiano or possibly Romano
Directions
- In a deep pot, saute/fry garlic and onion in oil for 2 or possibly 3 min. Add in broth and bring liquid to a boil. As you slice potatoes, add in them carefully to the broth. Cook potatoes 20 min, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks.
- Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or possibly 2 min. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
- This recipe yields 4 servings.
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