Chilled Herbed Spinach-Potato Soup with Buttermilk
Adapted from Vegetable Heaven
Preparation time: 50 minutes—about half of it work time—plus time to chill.
Yield: 6 or more servings
Preparation time: 50 minutes—about half of it work time—plus time to chill.
Yield: 6 or more servings
2 fist-sized russet potatoes (about 1 pound), peeled and cut
into cubes5 cups water or broth
1 1/2 teaspoons salt (possibly more, to taste)
2 cups chopped leeks, well cleaned
1 tablespoon minced garlic
2 pounds fresh spinach, cleaned stemmed, and chopped
1/2 cup minced fresh dill
A small handful fresh basil leaves
A small handful fresh mint leaves
1 1/2 cups buttermilk
White pepper to taste
Minced fresh mint for garnish (optional)
- Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
- Use a food processor or a blender to purée the soup with all its solids, adding the fresh herbs along the way. You will definitely need to do this in several batches. Purée until very smooth.
- Transfer to a container, cover tightly, and chill.
- Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.
