Wednesday, December 8, 2010

Spinach Potato Soup

I think because I was such a slacker for several months with Deep Thoughts, you guys all missed my "Formerly Fabulous Thrift Initiative" in which no food is left behind. It's kind of a game. And I have all sorts of awesome food in the freezer. I'm working on another blog that focuses on that crap specifically. In the meantime, I'll drop my little culinary bombs on you here at Deep Thoughts HQ. "I dropped a bomb on". I was just in my pantry and what to my wandering......I mean wondering........eye did appear but a shit-load of potatoes that were about to turn the corner!!!! So I put on my Formerly Fabulous Thinking Cap (the cap is still fabulous.........I have my standards.......) and came up with THIS: I'm gonna peel those terrible tubers and make two things: Spinach Potato Soup and Potato and Cheese Enchiladas. Because I have a freaking crazy day (fucking charity work.......fucking Pilates.......fucking Christmas.......) I will post the recipe for the soup now and hopefully can sit my ass down and crank out the enchilada recipe for ya this afternoon. As an interesting aside, "This recipe is one that the US 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". Dude. That's old-timey. 

Spinach Potato Soup 

(serves four......I usually double this recipe 'cause it's doubly delicious)

1/2 cup fresh onion (as opposed to an onion that's been festering in the sun)
2 T butter
2 c water
1 t salt
2 c potatoes (about 1 lb raw potatoes......yo' Idaho.....)
2 c cooked chopped spinach, fresh or frozen
13 oz can of evaporated milk
1 T Worcestershire sauce
1/2 lb grated cheese (cheddar or Swiss......or a both......)

In  a 3-quart saucepan, sautee the (fresh!) onion in the butter until the onion is translucent (about three minutes). Add water, potatoes, spinach and salt. Cook until potatoes are tender (about 20 minutes). Add milk and Worcestershire sauce. Reheat to near boiling but do not boil. *at this point I usually take a "boat-motor" and puree the soup so that the potatoes are not in chunks, but do what ya like* Stir in cheese and serve! 

So there you go. I've got butt-loads of soup recipes. Perhaps I'll start a little something we could call "Soupy Sunday's". Although depending on your Saturday evening that could have a different connotation. Which is why I need a separate blog for the food stuff. Sometimes the Deep Thoughts are not conducive to a hearty appetite. Oh well. 

1 comment:

  1. Thanks!!!!!! Keep the soup recipes coming, if you can and if you have time!!!!!!!!!! LOVE IT!!!!!!!!!!!