Spinach and potato soup
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Spinach and potato soup
  Vegetables    Spinach    Potato    Soups    Mexican  
Last updated 6/12/2012 12:44:54 AM. Recipe ID 4503. Report a problem with this recipe.
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      Title: Spinach and potato soup
 Categories: Vegetables, Soups, Meats, Mexican
      Yield: 6 Servings
 
      2 ea Bacon; Slices, Cut Up
      2 c  Chicken Broth
    1/4 c  Carrot; Finely Chopped
    1/4 c  White Wine; Dry
  1 1/2 ts Sage Leaves;Fresh,Snipped **
      2 lb Spinach; Fresh, Chopped
    1/2 c  Parsley; Snipped
    1/2 c  Onion; Chopped, 1 Medium
      2 c  Potatoes; Diced
    1/4 c  Celery; Finely Chopped
  1 1/2 ts Thyme Leaves;Fresh,Snipped *
    1/2 ts Pepper
      2 c  Milk
    1/4 lb Chorizo Sausage Links; ***
 
  *     Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you
  can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links
  should be cooked and sliced.
  ~---------------------------------------------------------------------
  ~-- Cook and stir bacon in 3-quart saucepan until crisp.  Remove
  bacon with slotted spoon and drain; reserve fat in saucepan.  Cook
  and stir onion in fat until tender.  Stir in broth, potatoes, carrot,
  celery, wine, salt, thyme, sage and pepper.  Heat until boiling;
  reduce heat.  Cover and simmer for 30 minutes.  Stir in half of the
  spinach and cook for 2 minutes. Stir in remaining spinach; cover and
  cook until spinach is just wilted, about 2 minutes.  Stir in milk,
  parsley and bacon; heat just until hot. Serve with sausage.
 




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Recipe ID 4503 (Apr 03, 2005)

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