Potato and spinach soup

 
                          POTATO AND SPINACH SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Onion (fresh),
                         -chopped
    2       tb           Butter
    2       c            Water
    1       t            Salt
    2       c            Potatoes
                         -(about 2 pounds
                         -of raw potatoes)
    1       t            Worcestershire sauce
    2       c            Spinach (chopped),
                         -cooked (fresh or frozen)
   13       oz           Evaporated milk
                         -(one standard can)
      1/2   lb           Cheese, grated
                         -(Cheddar and Swiss
                         -work best, but any
                         -kind will do)
 
   In a 3-quart saucepan, saute the onion in the butter
   until the onion is translucent (about 3 minutes).
   
   Add water, potatoes, spinach and salt.  Cook until
   potatoes are tender (about 20 minutes). Longer cooking
   does not hurt, but turn down the heat to a simmer. Add
   milk and Worcestershire sauce. Reheat to near boiling,
   but do not boil.  Stir in grated cheese.  Serve
   immediately.
   
   NOTES:
   
   *   A rich cream-style potato and spinach soup for a
   cold, winter day -- This recipe is adapted from one
   that the U.S. Department of Agriculture used to
   distribute to potato growers in the 1930s. It is rich
   and thick, almost a meal in itself, and is very easy
   to make.
   
   : Difficulty:  easy.
   : Time:  30 minutes.
   : Precision:  no need to measure.
   :
   : Kathy Wright
   : Harris Computer Systems, Ft. Lauderdale, Florida
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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