Green Potage

Ingredients

• 1 tablespoon unsalted butter
• 1 medium onion (6 ounces) peeled, halved and thinly sliced
• 1 pound potatoes, peeled and cut into 1-inch pieces
• 3 ½ cups chicken broth, homemade or canned
• ½ pound broccoli, stemmed, peeled and cut into coins and florets
• ½ pound spinach, stemmed and washed
• 1 teaspoon kosher salt, or to taste
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    230 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 9 milligrams cholesterol; 2023 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Five and a half cups

Preparation

1. Place the butter in an oval dish measuring 13 by 9 by 2 inches. Cook, uncovered, in a 650- to 700-watt microwave oven at 100 percent power for 1 minute. Add the onions and stir to coat. Cook, uncovered, at 100 percent power for 3 minutes.
2. Add the potatoes around the inside edge of the dish. Pour 1/2 cup of the broth over the potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 4 minutes. Prick the plastic to release steam.
3. Remove from the oven and uncover. Place the broccoli in a ring inside the potatoes and spread the spinach over all. Cover tightly with microwave plastic wrap and cook at 100 percent power for 10 minutes. Prick the plastic to release steam.
4. Remove from the oven and uncover. Pass the mixture through the medium blade of a food mill into a large saucepan, gradually adding the remaining broth. Stir in salt and pepper and place over moderate heat until hot.

25 minutes