Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.
We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September. Be sure to clean the leeks thoroughly!
- 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes
- 5 cups water or broth (I used water)
- 1 1/2 tsp salt
- 2 cups chopped leeks, well cleaned
- 1 TBSP minced garlic
- 2 pounds fresh spinach, cleaned, stemmed, and chopped
- 1/2 cup minced fresh dill
- small handful fresh basil leaves
- small handful fresh mint leaves
- 1 1/2 cups buttermilk
- white pepper to taste
- minced fresh mint for garnish (optional)
- Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
- Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
- Transfer to a container, cover tightly and chill.
- Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.
Yield: 6 servings