A robust and flavorful winter or summer soup. Serve it with cheese and Italian bread for lunch or supper. –Longwood Inn, Marlboro, Vermont
Yield:
Serves 8-10.Ingredients
1 cup olive oil
9 cloves garlic, peeled and chopped fine
1 large onion, chopped
2 carrots, peeled and diced
2 stalks celery, chopped
2 teaspoons chopped dry basil
8 cups chicken stock
2 pounds fresh spinach, chopped
3 potatoes, diced in half-inch cubes
Grated Parmesan cheese
Instructions
In heavy saucepan, heat olive oil over medium heat. Add garlic, onion, carrots, celery, and basil. Stir 4 to 5 minutes, taking care not to let garlic brown. Add chicken stock, spinach, and potatoes, and boil gently until potatoes are done.
Serve topped with grated Parmesan.
