Ingredients Jump to Instructions ↓

  1. 2 tablespoons minced dried tomatoes

  2. 3/4 pound fresh spinach, stemmed

  3. 2 medium yellow onions, peeled

  4. 4 cups water

  5. 1 cube no-sodium vegetable bouillon

  6. 1 1/2 pounds white rose potatoes, peeled, diced

  7. 2 tablespoons olive oil

  8. 2 cloves garlic, minced

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon ground black pepper

  11. 1 cup light sour cream

  12. 2 tablespoons dry sherry

  13. 1 teaspoon crumbled, dried tarragon

Instructions Jump to Ingredients ↑

  1. Bring about 1/2 cup water to boil; pour water into a heat proof cup and add dried tomatoes. Reconstitute tomatoes for about 15 minutes or until softened and pliable; drain, reserve. Chop one onion coarsely (reserve second onion for later). Add water to a stockpot; place over medium-high heat. Add vegetable bouillon cube; stir to dissolve. Add spinach and coarsely chopped onion. Cover and bring to a boil; reduce heat and simmer until spinach wilts (about 2 minutes). Remove from heat; allow to cool slightly. Using a blender or food processor puree spinach mixture in several batches; add puree to a large mixing bowl; reserve. Wipe stockpot clean, add olive oil and heat until oil sizzles. Mince second (reserved) onion; add onion and garlic to saucepan. Sauté for about 3 minutes. Season with salt and pepper. Return spinach mixture to stockpot; add potatoes. Cover and bring to a boil; stir, reduce heat and gently simmer for 15 minutes. Add reconstituted dried tomatoes to stockpot; cover and continue to cook for 15 minutes. Remove from heat, add sour cream, sherry and tarragon. Stir to combine. Serve immediately.


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