Have you ever tried cooking something which would last for a month? This does not only apply to lechon paksiw alone. I mean purposely, the latest soup dish I discovered was incredibly good. For many days, I have survived taking in a single variety of set meal for my lunch and dinner. (In Thailand I recommend buying whole wheat bread from Royal Thai Project as they are made out of organic ingredients and you will surely get real value for your money.) Not that I refuse to change my diet. It's just a good way of finishing my supplies before they expire.
Above as you can see I have my soup, baked meat and tomatoes, and toasted breads. Today what I'll be sharing is my potato spinach soup recipe. As usual there is no exact measurements. I just weigh them according to my taste. Soup may appear to be light, it's because the ratio of my potato was more than the greens. Below is the modified recipe.
CREAM OF SPINACH SOUP
2 tablespoon butter
1/2 medium sized onion, finely chopped
1 medium white potato, peeled and cubed
1/2 can evap milk (300 ml)
1 1/2 cup chicken stock or vegetable stock
1/2 cube chicken broth bouillon
salt and pepper to taste
1 bag fresh spinach
Heat butter in a saucepan and saute onion and potato. Add chicken stock, chicken bouillon, milk and bring to boil. Cover and simmer for 10 minutes. Simmer in half the spinach for 10 minutes. Add the remaining spinach and blend until smooth.
Note. Add hot water if you think that the consistency is too thick for you.
Storing. Make sure it has cooled properly before you store in the freezer. You may store it in separate containers for easier preparation. This could last for a month as instructed. But I finished mine within 3 days only. Soup monster! (^_^)
