Hot, steaming soup flecked
with spinach and tarragon and loaded with chunky potatoes and
onions makes a healthful and satisfying luncheon or first course.
Try it with a cheese platter, dense, nut-filled bread and fresh
fruit for dessert.
Spinach Potato
Soup with Tarragon
2 tablespoons minced dried
tomatoes
3/4 pound fresh spinach, stemmed
2 medium yellow onions, peeled
4 cups water
1 cube no-sodium vegetable bouillon
1 1/2 pounds white rose potatoes, peeled, diced
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup light sour cream
2 tablespoons dry sherry
1 teaspoon crumbled, dried tarragon
Bring about 1/2 cup water
to boil; pour water into a heat proof cup and add dried tomatoes.
Reconstitute tomatoes for about 15 minutes or until softened
and pliable; drain, reserve.
Chop one onion coarsely
(reserve second onion for later). Add water to a stockpot; place
over medium-high heat. Add vegetable bouillon cube; stir to dissolve.
Add spinach and coarsely chopped onion. Cover and bring to a
boil; reduce heat and simmer until spinach wilts (about 2 minutes).
Remove from heat; allow to cool slightly.
Using a blender or food
processor puree spinach mixture in several batches; add puree
to a large mixing bowl; reserve.
Wipe stockpot clean, add
olive oil and heat until oil sizzles. Mince second (reserved)
onion; add onion and garlic to saucepan. Sauté for about
3 minutes. Season with salt and pepper. Return spinach mixture
to stockpot; add potatoes. Cover and bring to a boil; stir, reduce
heat and gently simmer for 15 minutes.
Add reconstituted dried
tomatoes to stockpot; cover and continue to cook for 15 minutes.
Remove from heat, add
sour cream, sherry and tarragon. Stir to combine. Serve immediately.
