Ingredients

  • 2 tablespoons butter in a large pot
  • 3 peeled and cubed potatoes
  • 2 cups fresh spinach or other greens
  • 4 cups stock
  • Chopped chives
  • ½ cup or more cream
  • Olive oil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      344 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 8 grams protein; 42 milligrams cholesterol; 255 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Melt 2 tablespoons butter in a large pot
  2. Add 3 peeled and cubed potatoes and 2 cups fresh spinach or other greens
  3. Cook for about 3 minutes, stirring, until softened.
  4. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
  5. Purée, then let cool. Stir in 1/2 cup or more cream before serving.
  6. Garnish: Olive oil.

30 minutes

Dining and Cooking