Potato Soup With Spinach Dumplings Recipes

POTATO SPINACH SOUP

Steps:

• Melt butter in a pan.
• Add onions and celery.
• Cover and cook until tender - about 15 minutes.
• Stir occasionally.
• Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
• Simmer 30 minutes.
• Add spinach cook 2 minutes.
• Then add cream.
• Top with grated cheese if desired.

POTATO AND SPINACH DUMPLINGS

Steps:

• Defrost and drain spinach.
• Peel and boil potatoes, drain and mash.
• Add spinach, lightly beaten egg whites and sifted flour to potato.
• Mix well and allow mixture to become cold.
• With floured hands take tablespoons of mixture and roll into balls.
• Drop a quarter of the balls into large pan of simmering water.
• When they rise to the top of the water simmer for 3 minutes.
• Remove from the water with a slotted spoon.
• Place on kitchen paper.
• Repeat with remaining spinach balls in batches.
• Serve with a vegetarian spaghetti sauce.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

POTATO SOUP WITH SPINACH DUMPLINGS

Steps:

• In a large saucepan, combine potatoes, onion, red pepper, butter and chicken broth bring to a boil. Reduce heat cover and simmer about 10 minutes or until the potatoes are tender. Remove from the heat. In a small bowl, combine spinach, bread crumbs and egg white let stand for 15 minutes. Shape into 1-in. balls add to soup. Return to a boil reduce heat and simmer 10-15 minutes or until dumplings are firm. Sprinkle with parsley.© Copyright Reiman Publications, 1993-1997