Thursday, November 8, 2007

Spinach pea potato soup - November 8. 2007


1 large onion diced
2 large garlic cloves minced
1 tbsp olive oil
1 large potato diced
2 cans vegetable borth
1 cup milk
1/4 tsp grated nutmeg
1/2 tsp thyme
1 lb. chopped frozen spinach
1/2 lb. frozen peas
salt and pepper according to taste

Heat oil, add onion and garlic. Saute on low heat until onion is glassy. Add diced potato, nutmeg and thyme, saute for about a minute. Add 1 can vegetable broth, bring to boil. Simmer about 12 minutes, or until potato is soft. Add spinach, second can of broth, salt and pepper, bring to boil. Cook on low an additional 5 minutes. add peas and milk, bring to boil (careful not to let milk boil over!). Puree with hand held blender. Adjust consistency by adding more milk, if desired.

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