Sassy Spinach Soup Recipe

Step 1

In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil.

SOURCE: Sopie Kay's Pasta Cookery H-P Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Things You'll Need

  • 1/2c Onion, chopped
  • 1cl Garlic, pressed
  • 2tb Butter or margarine
  • 4c Water
  • 5 Chicken bouillion cubes
  • 1/2c Noodle flakes, uncooked -OR-
  • 1/2c Broken thin noodles,uncooked
  • 1/2ts Salt
  • 1pk (10 oz) frozen, chopped
  • Spinach, thawed, drained
  • 3c Milk
  • 1/2c Chedder cheese, shredded
  • 1/2c Swiss cheese, shredded
  • Black pepper to taste

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