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spinach and potato soup recipe

Written on Sunday, August 21, 2016 | 11:03:00 AM

makes: 5 servings (1½ cups each)

prep: 20 minutes         cook: 15 minutes

Ingredients : 
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons olive oil
- 4 cups unsalted chicken stock
- 3 cups coarsely chopped yellow potatoes
- 5 ounces packaged fresh baby spinach (about 6 cups)
- 2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
- 2 6-ounce containers plain reduced-fat Greek yogurt
- ½ cup chopped reduced-sodium ham (2½ ounces)
- ¼ cup chopped toasted almonds

Preparation Method :
1) In a large saucepan cook onion, garlic, salt, and pepper in hot oil over medium heat for 3 to 4 minutes or until onion is tender. Add 3 cups of the chicken stock and the potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender.

2) Meanwhile, in a food processor or blender combine half of the spinach and rosemary and ½ cup of the remaining stock. Cover and process or blend until smooth. Add blended spinach mixture to the saucepan. Repeat with remaining spinach, rosemary, and ½ cup stock; add to saucepan. Whisk yogurt into mixture in saucepan until combined. Stir in ham and heat through (do not boil). To serve, ladle soup into bowls and top with almonds.


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