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From: kwright@shasta.UUCP (Kathy Wright)
Newsgroups: mod.recipes
Subject: RECIPE: Potato and Spinach Soup
Message-ID: <2436@glacier.ARPA>
Date: Sat, 14-Dec-85 01:45:37 EST
Article-I.D.: glacier.2436
Posted: Sat Dec 14 01:45:37 1985
Date-Received: Wed, 18-Dec-85 07:04:34 EST
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Organization: Stanford University, Computer Systems Laboratory
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.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