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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

POTAGE EPINARD (spinach soup) Recipe

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This recipe for POTAGE EPINARD (spinach soup) is from The RICE Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (10 oz, pkgs. frozen chopped spinach
2 lg. potatoes, boiled and peeled
2 T. butter
1 lg. onion, finely chopped
1/4 C. butter
1 /c. sour cream, divided
salt and pepper to taste
2 C. chicken stock (if you use canned, remember it will be salty so don't add any more salt before tasting at the end/
Directions:
Directions:
Cook spinach in 2 -3 quart saucepan in 1 1/2 cups water. Reserve water. Boil potatoes until tender. Peel. Drain and add the 2 Tbsp butter. Mash coarsely with a fork. Chop onions. Melt butter in skillet and saute onions until clear. Puree onions in blender. Add about 3/4 of the spinach and spinach water. Blend until smooth. Mix back with remaining spinach. Fold in potatoes and add chicken broth. Heat gently. Add sour cream to taste. Add salt to taste and add a couple twists of ground black pepper. When serving, add a dollop of sour cream to each bowl to garnish.
Personal Notes:
Personal Notes:
This is a WINNER. I have never served it without people loving it!

 

 

 

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