Potato Chowder

From: The New York Times New Natural Foods Cookbook.

INGREDIENTS

• 3 Tbsp vegetable oil
• 1/4 cups chopped onion
• 2 cups water
• 1 tsp salt
• 5 medium-sized potatoes, peeled and diced
• 1 cups carrots, finely diced
• 1 cups shredded spinach
• 4 cups milk, scalded (not boiled)

METHOD

1. Heat the oil in a heavy saucepan.
2. Add the onion; saute until tender.
3. Add the water, salt, potatoes and carrots.
4. Bring to a boil, cover and simmer until the vegetables are tender—about 15 minutes.
5. Add the spinach and cook just until it is limp and dark green—about 3 minutes.
6. Add the milk and heat the mixture to just below the simmer point (but do not boil!).

Serves six.