I find it hard to believe but I think this is now my son's favorite soup. He asked for it twice already. I haven't had a chance to try it myself. The boys finished before I could gets some. It is also very easy to make.
The first time I made this soup, I used fat free half and half instead of skim milk. This time I used a combination of skim milk and fat free half and half. He says that the soup was "sweeter" last time. I guess I will use fat free half and half from now on. Otherwise, I use the recipe "as is" except I don't put it in a blender (because the first time I made this soup, I tried the blender and had an explosion of soup). I probably should have done the batches but I was in a hurry (of course). This time I used my immersion blender. I got better results and less mess.
by Fiona Haynes (www.about.com)
Prep Time: 20 Mins.
Cook Time: 25 Mins.
Total Time: 45 Mins.
2 tsp olive oil
2 cloves garlic, minced
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium white potato, peeled and cubed
2 cups fat-free, low-sodium chicken or vegetable broth
2 cups fat free milk (or fat free half and half)
1 six ounce bag baby spinach
Freshly ground black pepper
1. Heat oil in large saucepan or Dutch oven. Saute garlic, onion, celery and potato for 5 minutes.
2. Add chicken broth and fat free milk. Bring to a boil, cover and simmer for 10 minutes.
3. Stir in half of the spinach, cover and simmer for 10 more minutes.
4. Cool slightly, then transfer soup to a blender, working in two batches, if necessary.
5. Add remaining spinach and blend (if working in two batches), use half the remaining spinach with each batch). Blend until smooth.
6. Garnish with pepper to taste.
The Creative Cook