Sassy spinach soup

6 servings

Ingredients

Quantity Ingredient
½ cup Onion, chopped
1 clove Garlic, pressed
2 tablespoons Butter or margarine
4 cups Water
5 Chicken bouillion cubes
½ cup Noodle flakes, uncooked -OR-
½ cup Broken thin noodles,uncooked
½ teaspoon Salt
1 pack (10 oz) frozen, chopped
Spinach, thawed, drained
3 cups Milk
½ cup Chedder cheese, shredded
½ cup Swiss cheese, shredded
Black pepper to taste

Directions

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) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

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