Mixed Vegetable Potage

5.0(9)

by Barbara Kafka

Appetizer, Side Dish

Servings

About 4 quarts

Total time

Calories / serving

33 kcal

Ingredients (9)

serves

1 3/4 pounds spinach, stemmed and washed wellspinach
2 pounds mashing potatoes, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slicespotato
12 medium carrots, peeled and cut crosswise into 1/4-inch slicescarrot
2 medium onions, cut into chunksonion
10 cups garlic broth (see recipe)garlic
3 cloves garlic, smashed and peeledgarlic
Kosher salt to tastesalt
Freshly ground black pepper to tastepepper
9 teaspoons butter (optional)butter

Instructions (3 steps)

01In a tall stockpot, bring all the ingredients, except the salt, pepper and butter, to a boil. Lower the heat, and simmer for 30 minutes, or until each of the vegetables is easily pierced with the tip of a knife.
02Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor. If using a food processor, recombine the vegetables and the liquid. Season with salt and pepper. The soup may be refrigerated for up to 3 days or frozen for up to 2 months.

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Rich recipe — supports nutrition-aware planning.