Potato Florentine Soup
This is a lovely soup from The Moosewood New Classics. I made it pretty much as written, but I think it has possibilities for other additions - maybe some carrots, or some ham or bacon - but it's very nice as is.
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 2cups chopped onions
- 1⁄2
- 4cups diced potatoes
- 1teaspoon salt
- 4
- 10ounces chopped spinach
- 1⁄4cup chopped fresh basil
- 1⁄4cup chopped fresh parsley
- 1⁄3cup neufchatel cheese
- 1⁄2 - 3⁄4
- 2cups milk
- 1⁄2teaspoon pepper
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DIRECTIONS
- in a soup pot, combine the oil, onions and rosemary.
- cover and cook on medium heat for 10 minutes, stirring often.
- add the potatoes, salt and water or stock and bring just to a boil.
- lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
- with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
- to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
- in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
- stir the puree back into the soup and reheat gently - adjust seasonings to taste.
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