Potato, Spinach, And Tomato Soup Recipe
Ingredients
| Garlic | 3 Clove (5gm) | |
| Onion | 1 Large, chopped | |
| Extra-virgin olive oil - 2 tablespoons | ||
| Chicken stock | 2 Quart | |
| All-purpose Potato (russets) - 3 pounds, peeled and thinly sliced | ||
| Fresh spinach - 1 pound, triple-washed, stems picked and chopped coarsely | ||
| Nutmeg | 1/4 Teaspoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Tomatoes | 1 Can (10oz) | |
| Parmigiano or Reggiano or romano cheese - 1/2 cup, grated | ||
Directions
GETTING READY
1) Slice the potatoes.
MAKING
2) In a deep pot, heat oli and saute onion and garlic for 2-3 minutes.
3) Add broth and let it boil.
4) In the broth, add potatoes and cook for 20 minutes until tender and starts to break.
5) Keep stirring the potatoes and let the broth thicken.
6) Add spinach bunhes and cook them until wilted.
7) Season the soup with nutemg, pepper and salt.
8) Add tomatoes and stir for 1-2 minutes.
9) Remove from heat to a trivet.
SERVING
10) Serve the hot soup with grated cheese on the top.
1) Slice the potatoes.
MAKING
2) In a deep pot, heat oli and saute onion and garlic for 2-3 minutes.
3) Add broth and let it boil.
4) In the broth, add potatoes and cook for 20 minutes until tender and starts to break.
5) Keep stirring the potatoes and let the broth thicken.
6) Add spinach bunhes and cook them until wilted.
7) Season the soup with nutemg, pepper and salt.
8) Add tomatoes and stir for 1-2 minutes.
9) Remove from heat to a trivet.
SERVING
10) Serve the hot soup with grated cheese on the top.
Chef
