Date: Sat, 29 Jan 94 23:58:49 CST
From: BILL KELLOGG (KELLOGG@FNALV.FNAL.GOV)
This recipe is slightly modified from the Moosewood Cookbook.
Cream of Spinach Soup
1 large onion, chopped
2 medium potatoes, peeled and chopped
3 cups water
2 tsp salt
1 lb. spinach, cleaned and stemmed (I used a 10 oz package and it was fine)
5 medium cloves garlic, peeled only
1-1/2 cups hot soy milk, rice milk, or skim milk (I used West Soy Lite-plain)
White pepper to taste
Place onion, potatoes, water and salt in pot. Bring to a boil, then
cover and turn down to simmer until the potatoes are tender (about 15
Add the spinach and garlic cloves and continue to simmer until the spinach
leaves soften enough to stir into the liquid (about another 10 minutes).
Puree the vegetables in their cooking water and return the puree to the
cooking pot. Stir in the soy/rice/skim milk. Add white pepper to taste.