I am a twin.
My identical twin sister lives more than 700 miles away, but we still manage to push each others buttons. Its all in fun, of course, because we love each other. We are, however, about as different as night and day.
Lynn is not only beautiful, she works at being beautiful. She takes care of herself, and tries to employ the best products to help her do that. She goes to the doctor for routine check-ups, and has preventative testing. She is a subject-matter expert on therapy dogs and dog training in general. She volunteers as much as humanly possible, and donates money to her local animal shelter. She keeps up with all the style trends, and which celebrity is wearing who. Last year, she even competed in the Mrs. North Carolina contest. But...
She's a vegetarian.
I know. Stay with me...
I am the exact opposite of my twin sister. Although I suppose I have decent facial features that aren't unattractive, I don't consider myself beautiful; I don't even try. (Because I don't care). Unless I'm bleeding internally, I avoid the doctor, preferring to chew on leaves and twigs to cure my ailments. I think people who have pets are pet owners, not pet parents. Between work, farm work, and kids, there aren't enough hours left in the day to volunteer. Besides, I am not passionate enough about any one cause to give my time. I don't have any stylish clothing (any more), preferring levis, clogs, and Life Is Good t-shirts. It's also a little-known secret that I have almost qualified for my Gold-Level Meatetarian Certification.
However, I not only love my sister, I admire and respect her. She's crazy, but so am I. So every now and then I like to give a nod to My Sister The Vegetarian, and toss out a meatless main dish. I thumbed through the Rediscovered Recipe Box and came upon this lovely, sophisticated little number that would be suitable for any number of occasions. A classic club sandwich, chicken salad or tasty pork chop would be a great accompaniment if you were say....me.
This recipe came from Martha Stewart Living magazine, April 2003. Hope you love it!
The Rediscovered Recipe Box #5- Pureed Spinach-Potato Soup
2 tablespoons unsalted butter
1 onion, cut into 1/2- inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 pounds) Yukon gold potatoes, peeled and cut into 1/2 inch pieces
1/4 cup dry sherry or white wine
2 cans (each 15 1/2 ounces) chicken broth (I suppose you could substitute vegetable broth, if you must)
2 bunches (about 1 1/4 pounds) spinach, tough stems removed
coarse salt and freshly ground pepper
1. Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stire to coat. Cook, stirring, 2 minutes.
2. Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
3. Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan). Season with salt and pepper and serve.
Having just transposed this recipe, it looks delicious. I think I'll try it. Even if it is vegetarian.