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Spinach and Garlic Soup

by

Yield: Serves 8-10.

A robust and flavorful winter or summer soup. Serve it with cheese and Italian bread for lunch or supper. --Longwood Inn, Marlboro, Vermont

Ingredients:

  • 1 cup olive oil
  • 9 cloves garlic, peeled and chopped fine
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, chopped
  • 2 teaspoons chopped dry basil
  • 8 cups chicken stock
  • 2 pounds fresh spinach, chopped
  • 3 potatoes, diced in half-inch cubes
  • Grated Parmesan cheese

Instructions:

In heavy saucepan, heat olive oil over medium heat. Add garlic, onion, carrots, celery, and basil. Stir 4 to 5 minutes, taking care not to let garlic brown. Add chicken stock, spinach, and potatoes, and boil gently until potatoes are done.
Serve topped with grated Parmesan.
Updated Wednesday, March 26th, 2008
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