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Recipe courtesy of B. Smith
Mixed Vegetable Potage
- Total: 1 hr 40 min
- Prep: 40 min
- Cook: 1 hr
- Yield: 4 quarts, 12 first-course serv
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- Total: 1 hr 40 min
- Prep: 40 min
- Cook: 1 hr
- Yield: 4 quarts, 12 first-course serv
Ingredients
1 3/4 pounds spinach, stemmed and washed well
2 pounds baking potatoes, like russets, peeled, halved lengthwise, and cut across into slices
12 medium carrots, peeled and sliced
2 medium onions, cut into chunks
10 cups chicken stock or Garlic Broth, recipe follows
3 cloves garlic, smashed and peeled (omit if using Garlic Broth)
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons unsalted butter
Directions
- In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.
- Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.
- Bring the soup to a simmer. Stir in the butter just before serving.
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