1 year, 11 months ago
What is your favorite Spinach and potatoe soup recipe?
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M$1 Answer
i love the taste of spinach and potato soup with garlic flavor,topped with a ladle full of fresh cream,accompanied with croutons. Found a similar recipe on my web search .Quoting the same for your kind browsel.
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Ingredients
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1 leek, chopped
3 garlic cloves, crushed
1 tbs olive oil
1 tbs ground cumin
1 litre (4 cups) vegetable stock
2 cups (500ml) water
400g coliban potatoes, peeled, chopped
2 bunches English spinach, trimmed, chopped
Swirl of thickened cream and purchased croutons, or warm crusty roll, to serve
Method
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Saute 1 leek, chopped, and 3 garlic cloves, crushed, in 1 tbs olive oil in a saucepan. Stir in 1 tbs ground cumin. Add 1 litre (4 cups) vegetable stock, 2 cups (500ml) water, 400g coliban potatoes, peeled, chopped. Bring to the boil.
Reduce the heat to medium and simmer uncovered, for 15-20 minutes or until the potato is tender. Stir in 2 bunches English spinach, trimmed, chopped, until bright green in colour and wilted. Cool slightly. Place soup in a food processor and process until smooth.
Return the spinach & potato soup to the saucepan and stir gently over a low heat until heated through. Ladle into serving bowls and serve with a swirl of thickened cream and scattered with purchased croutons, or with a warm crusty roll on the side.
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------quote----
Ingredients
--------------
1 leek, chopped
3 garlic cloves, crushed
1 tbs olive oil
1 tbs ground cumin
1 litre (4 cups) vegetable stock
2 cups (500ml) water
400g coliban potatoes, peeled, chopped
2 bunches English spinach, trimmed, chopped
Swirl of thickened cream and purchased croutons, or warm crusty roll, to serve
Method
-------------
Saute 1 leek, chopped, and 3 garlic cloves, crushed, in 1 tbs olive oil in a saucepan. Stir in 1 tbs ground cumin. Add 1 litre (4 cups) vegetable stock, 2 cups (500ml) water, 400g coliban potatoes, peeled, chopped. Bring to the boil.
Reduce the heat to medium and simmer uncovered, for 15-20 minutes or until the potato is tender. Stir in 2 bunches English spinach, trimmed, chopped, until bright green in colour and wilted. Cool slightly. Place soup in a food processor and process until smooth.
Return the spinach & potato soup to the saucepan and stir gently over a low heat until heated through. Ladle into serving bowls and serve with a swirl of thickened cream and scattered with purchased croutons, or with a warm crusty roll on the side.
--------end quote-------
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