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Recipe for "spud-spin-soup"

NAME

     SPUD-SPIN-SOUP - A rich cream-style potato and spinach  soup
     for a cold winter day
     This recipe is one that the U.S. Department  of  Agriculture
     used  to  distribute  to potato growers in the 1930's. It is
     rich and thick, almost a meal in itself, and is very easy to
     make.

INGREDIENTS (serves 4)

     75 g      chopped fresh onion
     20 g      butter
     500 ml    water
     5 ml      salt
     400 g     potatoes
     400 g     cooked chopped spinach (Fresh or frozen)
     375 ml    evaporated milk (one standard can)
     5 ml      Worcestershire sauce
     250 g     grated cheese (cheddar and Swiss  work  best,  but
               any kind will do)

PROCEDURE

          (1)  In a 3-liter saucepan, saut e  the  onion  in  the
               butter  until  the  onion  is translucent (about 3
               minutes).
          (2)  Add water, potatoes, spinach, and salt. Cook until
               potatoes  are  tender  (about  20 minutes). Longer
               cooking does not hurt, but turn down the heat to a
               simmer.
          (3)  Add milk and Worcestershire sauce. Reheat to  near
               boiling, but do not boil.
          (4)  Stir in grated cheese. Serve immediately.

RATING

     Difficulty: easy.  Time: 30 minutes.  Precision: no need  to
     measure.

CONTRIBUTOR

     Kathy Wright
     Harris Computer Systems, Ft. Lauderdale, Florida