Tuesday, May 19, 2009

Potato Florentine Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Potato Florentine Soup

1 Tbs olive oil
2 cups chopped onion
1/2 tsp crumbled dried rosemary or 1 tsp minced fresh
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, and chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan or sharp Cheddar cheese
2 cups milk
1/2 tsp ground black pepper

In a soup pot, combine the oil, onions, and rosemary. Cover and cook over medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water or stock and bring just to a boil. Lower heat, cover, and simmer for about 10 minutes, until the 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 and cover and cook for 1 to 2 minutes, until the spinach is wilted but still bright green.

In a blender, purée the reserved potatoes with the Neufchatel, grated cheese, milk, and pepper. Stir the purée back into the soup and reheat gently.

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