Recipe - Green Garden Soup

One half pound White or red potato
1 Green onion chopped
1 One half cup Homemade chicken stock
14 ounce Fresh spinach trimmed,
Chopped
Three fourths teaspoon Fresh dill minced
One half cup Half and half
Salt and freshly ground
Pepper to taste

1. Peel potato and cut into chunks.

2. Put potato and onions in a medium saucepan with chicken broth. Cover and
bring to a boil. Reduce heat and simmer 10 to 15 minutes, until potatoes
are tender.

3. Remove from heat; stir in spinach and dill.

4. Transfer mixture to a food processor or blender and process until
smooth.

5. Return mixture to saucepan. Stir in halfandhalf. Add more
halfandhalf, stock, or water if soup is too thick. Season to taste with
salt and pepper.

Microwave Version: 1. Peel potato and cut into chunks. Put potatoes and
onion in 2quart microwavesafe casserole with 1One half cups chicken broth.
Cover. Microwave on 100% power 3 to 5 minutes, until broth boils.

2. Microwave on 100% power 7 to 10 minutes, until potatoes are tender.
Continue with step 3. Microwave Preparation time: 15 to 20 minutes

Note: If you are using frozen spinach, partially thaw it and then cut it
into chunks. Add chunks to pan several minutes before potatoes are done,
and cook until spinach is totally thawed and heated through.

Recipe By : the California Culinary Academy

From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip