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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a beautifully-colored, creamy soup that contains no cream. It may be eaten hot in winter or cold in summer. We loved it cold for a summer supper - that is until I lost the recipe. Happily I found it again and here it is. Don't know where the recipe came from but I'm awfully glad it's here! (Or does that sound like a country song?) Ingredients:
2 tablespoons butter |
6 medium potatoes, scrubbed |
1 medium onion, chopped |
1 carrot, chopped fine |
2 quarts water |
1 tablespoon salt |
10 ounces fresh spinach, washed and drained |
3 tablespoons yogurt |
black pepper |
Directions:
1. Melt butter in a heavy Dutch oven and add potatoes, onion, and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour.
2. Add spinach and cook a minute or two, until wilted.
3. Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.
4. Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.
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