Spinach Vichyssoise
Ingredients
Instructions
- 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.
- Add spinach and cook a minute or two, until wilted.
- Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.
- Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.
Nutrition & Diet Analysis (per serving)
598
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).