Spinach soup with basil and dill

 
                      Spinach Soup With Basil And Dill
 
 Recipe By     : adapted from Mollie Katzen's Vegetable Heaven, 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stews                  Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         russet potatoes -- peeled and cubed
    2      cups          chopped onion
    1      tbsp.         minced garlic
    6      cups          vegetable or chicken stock
    1 1/2  teaspoons     salt
    1      teaspoon      dry mustard
   20      ounces        packaged frozen chopped spinach -- thawed
      1/2  cup           minced fresh dill
                         A handful of fresh basil leaves
                         Freshly ground black pepper to taste
 
 A bright green pureed soup adapted from Mollie Katzen's book.  The color
 and the fresh taste is especially nice in winter.  If you like cream soups,
 add 1/2 cup of half-and-half or milk to the blender while you puree the
 ingredients.  To accompany this quick soup, try crostini topped with
 tapenade or sundried tomatoes and Parmesan
 
 In large soup pot over medium-high heat, combine potatoes, onion, garlic,
 stock, salt, and mustard.  Bring to boil.  Reduce heat to low, cover pot
 and simmer 20 minutes.  In several batches in food processor or blender,
 puree the simmered vegetables and liquid along with the thawed spinach and
 the herbs.  Return soup to pot over low heat and heat thoroughly.  Season
 with black pepper and serve.  Makes 3 quarts; 8 to 10 servings.
 
 Each 1/10 serving contains approximately 2 vegetable exch., 52 calories, 11
 gm.  carbohydrate, 2 gm.  protein, no fat (including no sat.  fat), 385 mg.
  sodium, 71 mg.  calcium and 2 gm.  dietary fiber.
 
 Star Tribune, Published Wednesday, January 13, 1999 (c) Copyright 1999 Star
 Tribune.  All rights reserved.
 
 Converted by MC_Buster.
 
 
 
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