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Sunday, October 19, 2003

Potato, Spinach and Tomato Soup 

The credit for this one goes to Rachael Ray of Food TV who from time to time provides vegetarian recipes. This one is not but with slight modification quite easily transforms itself into a delightful and nutritious vegan comfort food. Thanks to Rachael and all the great folks at Food TV. Food Network: Potato, Spinach and Tomato Soup "素食主 者厨夫的" 色切 委 会新 2003 年
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1 large onion, chopped
4 ounces of chopped red peppers
3 cloves crushed or finely chopped garlic
2 tablespoons extra-virgin olive oil
2 quarts vegetable broth (use vegetable broth cubes in the hot water)
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh and coarsely (the bagged spinach available in most super markets is prewashed, easy and inexpensive to use)
1/8 teaspoon nutmeg, grated or ground
Salt and pepper
1 (16-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree

In a deep pot, saute garlic and onion and red pepper in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the broth as the soup cooks, use a hand held blender and puree the broth in the pot for a thick creamy texture. Stir in the spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes.


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