2 russet potatoes fist-sized, about 1 pound-
cut into cubes, peeling optional
2 cups chopped onion
1 tablespoon minced garlic, heaping
6 cups water or broth
1 1/2 teaspoons salt, (possibly more,to taste)
1 teaspoon dry mustard
20 ounces frozen spinach (OR 2 pounds fresh spinach)-
defrosted, cleaned, stemmed & chopped
1/2 cup fresh dill, minced
1 small fresh basil leaves
black pepper- freshly ground, to taste
***OPTIONAL FOR THE TOP***
a little yogurt
Place the potatoes, onion, garlic, water, salt,
and mustard in a soup pot or Dutch oven.
Bring to a boil, then cover and simmer very slowly for
about 20 minutes.
Use a food processor or a blender to puree,
the soup with all its solids,
adding the spinach and fresh herbs along the way.
You will definitely need to do this in several batches.
Return the soup to the pot and heat slowly. Serve hot,
with a drizzle of yogurt and a dusting of mild
paprika on top, if desired.
Go ahead and use frozen spinach-it works very well here.
(Just remember to defrost it ahead of time.)
Don't substitute dried herbs for the fresh.
It just won't be the same.
The potatoes and onion can be cooked up to several days ahead.
This soup freezes well if stored in an airtight container.
Per serving: 43 Calories (kcal); trace Total Fat; (3% calories from fat);
1g Protein; 10g Carbohydrate; 0mg Cholesterol; 537mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
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Recipe By: Vegetable Heaven by Mollie Katzen, page 42
and A SPECIAL THANKS TO THE VEGETARIAN VOICE
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Last Update: 03/29/2000