Here’s another fabulous recipe from the Moosewood cookbook I got from the library and copied pages from! I can’t even remember the title now, but I feel like I’ve referenced it on here before. Wow, that’s some lazy ass blogging right there, ya’ll. Know why? Because I halved the below recipe and ate most of it. By. My. Self. This soup is slam dunk #winning. Plus, it’s healthy, sending 7 grams of protein, 2.8 grams of dietary fiber, and only 179 calories per 12 ounce serving right down your gullet.

Moosewood’s Potato Florentine Soup

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 1/2 teaspoon crumbled dried rosemary OR 1 teaspoon fresh rosemary
  • 4 cups diced potatoes
  • 1 teaspoon salt
  • 4 cups vegetable stock
  • 10 ounces chopped baby spinach
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/3 cup Neufchatel cheese
  • 1/2 cup grated asiago cheese (or Parmesan, Fotina or sharp Cheddar)
  • 2 cups milk
  • 1/2 teaspoon ground black pepper

Directions

  1. Heat up the oil over medium heat in a soup pot. Add the onions and rosemary. Cook on medium heat for ten minutes, stirring occasionally.
  2. Add the potatoes, salt and stock and bring to a boil. Lower the heat, cover and simmer for ten minutes. Add the spinach, basil and parsley, cover and simmer for one to two minutes.
  3. In a blender, have the cheeses, milk and pepper waiting. Pour the contents of the soup pot into the blender too, and whir that bad boy until the soup is a desired consistency. I like it pretty smoooooth. This is the best reason for blending the whole shebang:

Easy pouring right into your eating vessel of choice. This is important because you’re going to eat a LOT of this. Which is good, because this is the current potato basket count. Still going to be eating taters til the end of time.

The recipe in the Moosewood cookbook calls for only blending half of the potatoes, and leaving half of them plus the spinach mixture whole. It didn’t look like something I wanted to pour into my belly, it looked like a weird chunky mess.

Not too appetizing. So I blent it up. Blent is a word if you’re Southern enough.

Then it becomes all you’ve ever wanted.

Over and over and over. I only made a half batch from the recipe above, but still managed to eat over 2/3 of it in less than an hour. Now on to sitting back in my stretchy workout shorts and re-watching more episodes of How I Met Your Mother. No shame here.