POTATO, SPINACH AND TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, 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 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
POTATO, SPINACH AND ARTICHOKE SOUP ALA RACHAEL RAY
These flavors are in DH's favortie dip...what a fantastic quick soup it makes! The directions say to add water at the end to thin it a bit, but we left it thick. Serve with Crusty bread!!
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pot of cold water and bring to a boil.
- Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
- Drain the potatoes and return them to the pot to dry out.
- Place the veggies in a clean kitchen towel and squeeze dry.
- In a med pot, melt the butter in the EVOO over med low heat.
- Add the onion and garlic cook until softened about 5 minute.
- Add the boiled potatoes and milk and mash together (I used an immersion blender).
- Season with salt, pepper and thyme.
- Stir in broth and vegetables and heat through (approx 2 minutes).
- Stir in cheese.
Nutrition Facts : Calories 475.3, Fat 20.5, SaturatedFat 9, Cholesterol 32.7, Sodium 1478.6, Carbohydrate 56.6, Fiber 10.7, Sugar 7.6, Protein 22.1
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