Dragonscale Soup (Aka Green Soup)

• 1 lb potato (3 med)
• 1 lb fresh spinach
• 3 tablespoons olive oil
• 1 large shallot
• 12 onion
• 4 celery ribs
• 8 cups water
• 1 teaspoon Worcestershire sauce
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 12 cups fresh parmesan cheese, grated

1. Chop the onion, celery, and shallot.
2. (You can do this ahead.)
3. Peel the potatoes, cut them in 1/2 lengthwise and slice them thickly.
4. (Don't do this until you're ready to make the soup now or the potatoes will blacken.
5. ).
6. Put olive oil into stew pot, heat until hot but not smoking.
7. Add chopped onion, celery, and shallot.
8. Saute until the onion is translucent.
9. Remove sauteed vegetables to a medium bowl.
10. Put the water and the potatoes in the stew pot (the olive oil and few vegetable bits still in the pot won't hurt anything).
11. Boil 15 minutes or until a fork inserted into the potato slices breaks them apart, as with a baked potato.
12. While the potatoes boil, wash the spinach* and grate the cheese.
13. Re-add the sauteed vegetables to the potatoes and water, boil 5 minutes more.
14. Add the spinach, boil 5 more minutes.
15. Remove from heat.
16. Use a soup ladle to remove about 2C of the vegetables from the stew pot into the bowl.
17. Liquefy or blend the remaining vegetables and liquid.
18. Put the whole vegetables back into the pot.
19. Add the worcestershire sauce, stir to blend.
20. Serve with about 1/4C grated cheese on each serving.
21. *I used a stick blender to liquefy the soup, I left the stems on.
22. If you don't have a stick blender or are unsure if you can blend the soup with the stems, remove them when you wash the spinach.
23. Or, use baby spinach and it shouldn't be a problem.

potato, fresh spinach, olive oil, shallot, onion, celery, water, worcestershire sauce, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/dragonscale-soup-aka-green-soup-154115 (may not work)