Potato leek spinach soup

Yield: 6 Servings

Measure Ingredient
4 larges Potatoes (I used large bakers; all I had in the house)
2 larges Leeks; white and tender green parts only
¾ pounds Mushrooms (I used plain white button mushrooms)
¾ pounds Fresh spinach
\N \N Salt
\N \N Butter Buds (optional)
\N \N Skim milk (optional)

Date: Mon, 19 Feb 1996 11:51:58 -0500 (EST) From: Laurie Thompson <llt@...> I too saw Mollie Katzen's show on PBS this weekend and watched her make the following soup. She gave no measurements -- I guess the recipe might be in one of her cookbooks -- so I improvised. This is really simple, fast (with help peeling and washing, probably only about 30 minutes total to make) and quite good. It is also a very pretty soup, creamy with bright green flecks.

Peel and coarsely chop potatoes. Trim leeks, slice in half longwise and separate under running water to remove all sand and dirt, then coarsely chop. Clean and quarter mushrooms. Place all in large pot and just cover with water. Add salt, about 2 teaspoons, and bring to boil. Simmer until potatoes are tender, about 20 minutes. Ladle ½ of cooked potato mixture into food processor and add half of the spinach. Process until smooth and thick. Repeat with rest of potatoes and spinach. Add about 1 Tablespoon butter buds for flavor and thin with skim milk if needed. Serve hot. Makes about 6-8 servings (although 2 of us ate at least half of it at one sitting, with just fresh crusty french bread along side!) Notes on variations from Mollie's original version: I thought I used too much water at first and removed some before I processed the soup. It was then thicker than I wanted, so I thinned it with the milk. The milk and butter buds were not in Mollie's original version. She used watercress, but suggested that spinach, or any other green, would also be good.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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