Spinach Vichyssoise

1. 1

   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.

2. 2

   Add spinach and cook a minute or two, until wilted.

3. 3

   Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.

4. 4

   Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.

No additional tips available.