Wednesday, June 16, 2010

Light Spinach Soup with Basil and Dill

Adapted from Molly Katzen's Vegetable Heaven

2 medium sized russet or other potatoes (about 1 lb), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping teasponn minced garlic
5 cups water
1 1/2 tsp salt (or more if preferred)
1 tsp dry mustard
2 lbs fresh spinach cleaned and chopped (up to half can be chard)
1/2 cup fresh minced dill
A small handful of fresh basil leaves (optional, if available)
Freshly ground pepper to taste

OPTIONAL, for the top:
a little yogurt
mild praprika

1. Place the potatoes, onions, garlic, mustard and salt in a soup pot or dutch oven. Bring to a
boil and then cover and simmer very slowly for 20 minutes
2. Use a food processor or blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way
3. Return soup to pot and cook very slowly. Add black pepper to taste. Serve hot with a bit of yogurt and dusting of paprika if desired.

Time: 50 minutes (about half of that is active)
Don't substitute dried herbs for fresh, it just wont taste the same
This soup freezes well if kept in an airtight container

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