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SASSY SPINACH SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained
3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste
In a 3-quart saucepan, saute onion and garlic in
butter or margarine until onion is golden, about 5
minutes. Add water and bouillion cibes. Bring to a
boil; stir to dissolve the bouillion cubes. Add noodle
flakes or broken thin noodles slowly being sure water
continues to boil. Add salt. Cook uncovered until
tender, about 10 minutes, stirring occasionally.
Squeeze spinach to remove excess water. Stir spinach
into the noodle mixture and cook 5 minutes longer.
Stir in the milk, Cheddar cheese, Swiss cheese and
pepper. Continue stirring over medium-high heat until
cheeses are melted. Do not boil.
SOURCE: Sopie Kay's Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703
Reprinted in The Cookbook Digest Issue A-0008 (1980)
Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93
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