Cream of spinach/potato soup

Boil potatoes with a bit of butter until very soft. Saute thawed spinach six minutes in butter, with tarragon to taste. Mash potatoes thoroughly. Add chicken broth to spinach. Add dash nutmeg (or a bit more if you really like nutmeg). Mix in potatoes and heat to almost boiling. Add dollop of sherry and salt to taste. Add half'n'half. Reheat to almost boiling. Serve. Makes one serving for three or five people, depending on various quantities.

Copyright 2002 by Aahz


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