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

1. 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.
2. 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.
3. Using a blender or food processor puree spinach mixture in several batches; add puree to a large mixing bowl; reserve.
4. 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.
5. Add reconstituted dried tomatoes to stockpot; cover and continue to cook for 15 minutes.
6. Remove from heat, add sour cream, sherry and tarragon. Stir to combine. Serve immediately.

Makes 6 servings.