Spinach Vichyssoise
By: Anonymous
Published: Saturday, February 13, 2010 - 8:18pm

Ingredients




2 tablespoons butter
6 mediums potatoes scrubbed & cubed
1 medium onion chopped
1 medium carrot chopped, fine
1 tablespoon salt *1
10 ounces fresh spinach washed & drained
3 tablespoons yogurt plain
1 pch black pepper
1 teaspoon thyme *2

Preparation

1 *1 - Recipe called for 1 tablespoon of salt, we used 1/2 teaspoon 2 *2 - we cut the salt and added thyme 3 Melt butter in a heavy kettle and add potatoes, onion and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour. Add spinach and cook a minute or two, until wilted. Puree in blender, food processor, or food mill, or use an egg beater. The consistency should be mealy, not quite smooth. Return to kettle. Thin with water or milk if too thick. Stir in yogurt. Garnish with fresh ground black pepper. 4 Makes 6-8 servings. 5 Description: "An excellent hot soup for cold winter evenings. Chilled, it's great for summer suppers." 6 NOTES : (Recipe from Stage One of The Gradual Vegetarian).