Mixed Vegetable Potage
- Total Time
- 1 hour
- Rating
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Ingredients
- 1¾pounds spinach, stemmed and washed well
- 2pounds mashing potatoes, peeled, halved lengthwise and cut crosswise into ¼-inch-thick slices
- 12medium carrots, peeled and cut crosswise into ¼-inch slices
- 2medium onions, cut into chunks
- 10cups garlic broth (see recipe)
- 3cloves garlic, smashed and peeled
- Kosher salt to taste
- Freshly ground black pepper to taste
- 9teaspoons butter (optional)
Nutritional analysis per serving (50 servings)
33 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 232 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 of the vegetables is easily pierced with the tip of a knife.
- Step 2
Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor. If using a food processor, recombine the vegetables and the liquid. Season with salt and pepper. The soup may be refrigerated for up to 3 days or frozen for up to 2 months.
- Step 3
Bring to a simmer. If desired, stir a heaping ½ teaspoon of the butter into every portion just before serving.
Private Notes