advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Pureed Spinach-Potato Soup

  • Prep:
  • Total Time:
  • Servings: 4
Pureed Spinach-Potato Soup

Photography: WILLIAM MEPPEM

Source: Annual Recipes 2004

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 1/4 cup dry sherry or white wine
  • 2 cans (each 15 1/2 ounces) chicken broth
  • 2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
  • Coarse salt and freshly ground pepper

Directions

  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.

  2. Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.

  3. Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

Reviews (1)

  • Kevinn 11 Mar, 2013

    This seems to be a healthy and delicious recipe. I have tried this but with a different method. But this recipe seems more interesting.
    cosmétique suisse

Related Topics