Sunday, April 8, 2018

CC#28: Spinach and lemon soup

 Despite the color of this soup, it was delicious. Next time I shall substitute spinach with green bayam instead of red!
The usual start to any soup, saute the onions till soften, add chopped potatoes, and broth. 

add the milk, half the veg and let simmer.  Adjust seasoning to taste. At end of cooking time, add the balance of the Vegs.  Remove from heat, blend. Served hot, with garnish of lemon rind, or at room temperature next day.

         Recipe from pg 54 of
Gino's Italian escape,  a taste of the sun.
I am sharing this recipe at Cookbook Countdown #28
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

1 comment:

kitchen flavours said...

I have not tried cooking our local spinach this way before. I can imagine how sweet and tasty this soup is@