4 medium Vidalia onions,
peeled and coarsely chopped
2 large garlic cloves,
peeled and minced
4 tablespoons olive oil
4 medium potatoes, peeled
and coarsely chopped
4 cups chicken stock
1 bunch fresh spinach,
lightly steamed
2 cups canned Italian
plum tomatoes, well-drained
Salt to taste
1/4 teaspoon ground cumin
2 jalapeno peppers, seeded
and minced
In a large saucepan over
medium heat, saute onions, garlic and three tablespoons of olive oil for 5 minutes
until limp. Add remaining tablespoon of oil and potatoes; stir-fry one minute.
Add broth, cover and simmer 45 minutes until potatoes are mushy.
Remove from heat and stir
in steamed spinach and tomatoes. Puree about a fourth of the total amount at
a time by buzzing 30-60 seconds in a food processor or blender. Pour soup into
a large heat-proof bowl and spike with cumin and salt. Cover and refrigerate
24 hours.
Serve cold or pour into
a saucepan and bring slowly to a simmer over medium heat. Just before serving,
add jalapeno peppers. Yield: 6 servings.
