Spinach and Potato Soup

Name: Spinach and Potato Soup
Yield: Makes 5 cups (1.25 l); 4 first-course servings
Cuisine: Indian
Ingredients: 3 cups (750 ml) Basic Chicken Stock or commercial chicken broth; 1 small clove garlic, smashed, peeled, and very finely chopped; ¾ pound (360 g) spinach, stemmed, washed well, and coarsely chopped; 6 medium scallions, white and 1 inch (2.5 cm) of pale green part only, cut across into thin slices; 4 tablespoons (60 g) unsalted butter; 1 tablespoon kosher salt, or less if using commercial broth; Freshly ground black pepper, to taste; ¼ teaspoon hot red pepper sauce; ½ pound (225 g) firm potatoes, peeled and cut into 1-inch (2.5-cm) cubes; 2 tablespoons fresh lemon juice

Preparation info

Makes 5 cups 1.25 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This soup can be served in three possible ways, all of which are good: as is, puréed in a food mill or food processor, or partly puréed and part left chunky.

Ingredients

4 tablespoons (60 g) unsalted butter
6 medium scallions, white and

Europe
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Winter
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Soup

Method

In a medium saucepan, melt the butter over low heat. Stir in the scallions and garlic and cook for 10 minutes, stirring occasionally. Stir in the spinach and cook for 3 minutes. Stir in the remaining ingredients except for the salt and pepper and simmer for 20 minutes. Purée if desired. The soup can be made ahead to this point and refrigerated for up to 3 days. Reheat the soup if it’s been refr