Subject: RECIPE: Potato and Spinach Soup
From: [email-masked] (Kathy Wright)
Date: 13 Nov 86 06:45:36 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE SPUD-SPIN-SOUP SPV "13 Mar 82" 1986
.RZ "POTATO AND SPINACH SOUP" "A rich cream-style potato and spinach soup for a cold winter day"
This recipe is one that the U.S. Department of Agriculture used to distribute
to potato growers in the 1930's. It is rich and thick, almost a meal in
itself, and is very easy to make. 
.IH "serves 4"
.IG "\(12 cup" "chopped fresh onion" "75 g"
.IG "2 Tbsp" "butter" "20 g"
.IG "2 cups" "water" "500 ml"
.IG "1 tsp" "salt" "5 ml"
.IG "2 cups" "potatoes" "400 g"
.AB "(about 1 pound of raw potatoes)" ""
.IG "2 cups" "cooked chopped spinach" "400 g"
(Fresh or frozen)
.IG "13 oz" "evaporated milk" "375 ml"
(one standard can)
.IG "1 tsp" "Worcestershire sauce" "5 ml"
.IG "1/2 lb" "grated cheese" "250 g"
(cheddar and Swiss work best, but any kind will do)
.PH
.SK 1
In a
.AB "3-quart" "3-liter"
saucepan, saut\z\(aae the onion in the butter until the onion is
translucent (about 3 minutes).
.SK 2
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.
.SK 3
Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.
.SK 4
Stir in grated cheese. Serve immediately.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
no need to measure.
.WR
Kathy Wright
Harris Computer Systems, Ft. Lauderdale, Florida