Spinach Vichyssoise

9 ingredients
4 steps

Ingredients

  • 2 tablespoons butter
  • 6 medium potatoes, scrubbed
  • 1 medium onion, chopped
  • 1 carrot, chopped fine
  • 2 quarts water
  • 1 tablespoon salt
  • 10 ounces fresh spinach, washed and drained
  • 3 tablespoons yogurt
  • black pepper

Directions

  1. 1
    Melt butter in a heavy Dutch oven 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.
  2. 2
    Add spinach and cook a minute or two, until wilted.
  3. 3
    Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.
  4. 4
    Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.

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