Sunday, May 15, 2011
When someone close to you is sick, really sick; it's hard to know what to do. Everyone reacts in different ways. Right now for me it's cooking, my hands are busy and the act gives me a purpose.... a plan. I made this particular soup for a few reasons, it's easy, full of vitamins as you can see by it's bright green color and simply delicious. Thickened the soup with a couple of yukon potatoes and finished with just a tiny bit of milk.
1 Tablespoon olive oil
1 Tablespoon butter
1 Garlic clove minced
1 Tablespoon chopped fresh rosemary
1/4 Teaspoon salt
Pepper to taste
2 Medium sized yukon potatoes
6 Cups water or vegetable broth (used water, delicious)
8 Cups fresh spinach
1/3 cup 2% milk
Melt butter and add olive oil. Add onion, rosemary, salt and pepper and cook until translucent on medium heat, stirring occasionally. Add potatoes, cook about 3 minutes, then add water or broth and cook about 10 minutes until easily pierced with fork. Add spinach and continue to cook until greens are tender, about 10 minutes more. Puree soup with an immersion blender, taste then season again with salt and pepper if needed, add milk, stir and serve. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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