Dads Spinach Soup Recipes

Steps:

• 10 cups of water and put in neck bones bring to a boil then scrape off the film after 2 1/2 hours.
• At this point Dad says he has always left the bones in and proceeded to add all the rest of the ingredients to cook down for another 35 minutes or so.
• Then, because my mother doesn't like the soup served w/bones in...Dad removes all the bones and pulls of the meat after they cool for a few minutes and adds the meat back to the soup.
• At the last, he adds the sour cream and then the vinegar. Dad likes more of a sour taste with it so he would add 4 tbsps but you be the judge and a little then taste and adjust to your liking.
• Here is the soup right after Dad adds the pint of sour cream and vinegar.
• Ready to eat.

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
• Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

Steps:

• In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.
• Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.
• After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.
• Great with saltine crackers.

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.