Spinach And Dandelion Soup

Recipe Ingredients

1 cup	237ml	Potato - peeled and cubed (medium)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (small)
2		Garlic cloves - sliced
1/2 lb	227g / 8oz	Small fresh spinach leaves - trimmed and washed
1/4 lb	113g / 4oz	Tender young dandelion greens - trimmed and washed
1/2 teaspoon	2.5ml	Dried thyme leaves
2 cups	474ml	Milk
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Croutons - (optional)

Recipe Instructions

In 4-quart saucepan, heat potato and water to cover to boiling. Cook 10 to 12 minutes or until tender. Drain, reserving 1/2 cup of the potato-cooking liquid.

In same saucepan, heat oil over medium heat. Add onion and saute until golden -- about 5 minutes. Add garlic and cook 1 minute. Reduce heat to low; stir in spinach, dandelion, and thyme. Cook mixture, stirring occasionally, 3 to 5 minutes or until spinach and dandelion wilts.

Transfer mixture to blender or food processor fitted with chopping blade. Add cooked potato with reserved potato-cooking liquid, milk, salt, and pepper; process until smooth.

Return mixture to saucepan and reheat. Divide among soup bowls; garnish with croutons, if desired.

This recipe yields 6 one-cup servings

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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