kwright@shasta.UUCP (Kathy Wright) (12/14/85)
.RH MOD.RECIPES-SOURCE SPUD-SPIN-SOUP SP "13 March 82" .RZ "POTATO AND SPINACH SOUP" "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 1930's. It is rich and thick, almost a meal in itself, and is very easy to make. .IH "serves 4" .IG "1/4 cup" "chopped fresh onion" .IG "2 Tbsp." "butter" .IG "2 cups" "water" .IG "1 tsp." "salt" .IG "2 cups" "potatoes" (Chop raw potatoes into small pieces, then measure 2 cups.) .IG "2 cups" "chopped spinach" (Fresh or frozen) .IG "1 can" "evaporated milk" Standard evaporated milk can is 13 fluid ounces. .IG "1 tsp" "Worcestershire sauce" .IG "1/2 lb" "grated cheese" (Cheddar and swiss work best, but any kind will do) .PH .SK 1 In a 3-quart saucepan, saute 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). .SK 3 Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil. .SK 4 Stir in grated cheese. Serve immediately. .WR Kathy Wright
kwright@shasta.UUCP (Kathy Wright) (11/13/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .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 adapted from 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 2 pounds 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