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

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
Asia
China
Italy
India
Genoa
Milan
Starter
Summer
Tuscany
Winter
Mediterranean
Soup
Gluten-free

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

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