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