Ingredients
- 1 ¾ pounds spinach, stemmed and washed well
- 2 pounds mashing potatoes, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices
- 12 medium carrots, peeled and cut crosswise into 1/4-inch slices
- 2 medium onions, cut into chunks
- 10 cups garlic broth (see recipe)
- 3 cloves garlic, smashed and peeled
- Kosher salt to taste
- Freshly ground black pepper to taste
- 9 teaspoons butter (optional)
- Nutritional Information
Nutritional analysis per serving (10 servings)
131 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 5 grams protein; 1006 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 4 quarts
Preparation
- In 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.
- Pass 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.
- Bring to a simmer. If desired, stir a heaping 1/2 teaspoon of the butter into every portion just before serving.
Dining and Cooking