At our EATS Zoom demonstration on Thursday, February 11, Liz Orteig will make a Spinach Potato Soup, just the thing to help us through the winter cold.

If you would like to join the group or come as a guest, please email Sara Hunt or call 203-966-3313.

Spinach Potato Soup

4 cups raw spinach

1 large potato

4 cups chicken broth                    

1-1/2 cups chopped onion

2 tablespoons butter

¼ teaspoon nutmeg

Heavy cream, optional

• 1.      In a saucepan, melt the butter and sauté the onion till it browns a little
• 2.     Add the chicken broth
• 3.     When broth comes to a boil, add potato and simmer till potato softens, 10 or 15 minutes.
• 4.     Add Spinach and cook another 2 minutes
• 5.     Turn off flame and add nutmeg.
• 6.     Use an immersion blender and blend the mixture
• 7.     Serve with or without a dollop of heavy cream, as desired.
• Can be stored, frozen and reheated, without the heavy cream.  Always add at the last moment.
• Other possibilities:
• -Pumpkin, nutmeg and Jim Beam bourbon (a favorite around Thanksgiving)
• -Asparagus
• -Broccoli with some cheddar cheese added at the last minute
• -carrot with ginger
• -mushroom with thyme
• -chestnut

EATS (The Eating and Tasting Society) is a fun, diverse group of 25 ladies, divided into 3 groups.  Each group gets together every three months, to plan and prepare a lunch for all the members.  Before COVID, luncheons were held either at a member’s home or at Lapham Community Center.  Recipes are emailed to members and discussed at the luncheon.  There are 9 luncheons each year on the second Thursday of each month (except Dec., July and Aug.).