Potato Spinach Soup with Parmesan Toasts

This one's another Old Mother Hubbard meal. The only vegetables in the house were a box of frozen spinach, half an onion, and a potato. I chopped the onion and sauteed it in a pot with a couple tbsp. of butter until it was soft. Then I peeled and chopped the potato and put it, the spinach, and 3 cups of chicken or vegetable broth in the pot with the onions. I let it boil until the potato was soft, then added a cup of milk and put it in the blender. I pureed it and put it back in the pot over medium-low heat and added 1/2 cup of parmesan cheese, 1 tsp. of black pepper, and about 1/2 tsp. salt. To make the parmesan toasts, I toasted some chewy bread, buttered it, sprinkled on some parmesan, and broiled them. Then I cut them up into strips. Easy, huh? Oh, to make the white squiggles, I mixed some milk into a little bit of sour cream and swirled it on top. You can use the same method to make soup out of just about anything depending on what you have.

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Taylor Cropper