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1 tablespoon olive oil
In a large pot, heat oil over medium heat. Add onions and sauté until limp, about 5 minutes. Add garlic and sauté until aromatic, about 4 or 5 minutes more.
Add potato, half the thyme, the allspice, the chicken stock, and the wine. Bring to boil, reduce heat, cover and simmer 30 minutes until potato is soft.
Place solid ingredients (and a little of the soup) into blender or food processor and puree. Add back to soup and blend thoroughly.
Add remaining thyme, add a splash of white wine vinegar if using, adjust salt and pepper, and allow to simmer another 3 or 4 minutes until hot.
Add spinach and simmer until it is bright green and not yet wilted, about 2 minutes. Serve immediately.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 large onions, cut in large chunks
1-1/2 heads garlic, cloves separated and peeled
2 medium or 1 large potato, peeled and cut into chunks
1-1/2 tablespoons fresh thyme (I used 1 tsp. dried, but fresh would be much, much better), chopped
1/2 teaspoon ground allspice (equivalent of 2 berries, ground)
4 cups chicken stock
1 cup white wine
salt and pepper to taste
1 tablespoon white wine vinegar
1 bunch spinach, trimmed and cut into chiffonade (soft slices)
With everyone in my house down with colds, I thought soup would be wonderful for dinner. Garlic being so good for colds (or so I'm told) I turned to my collection of garlic soup recipes and found one that sounded delightful and for which I had all the ingredients AND which I was able to make kosher and KLP (I'm pretty sure, provided allspice, which is vital to the flavor, is KLP) all in one substitution. It was really tasty, and the spinach turned out perfect. The only think I will do differently next time is use fresh herbs (I only had dried on hand) and possibly add a splash of white wine vinegar.