I love soups. I’ve found that simpler recipes are often the most satisfying. pleasing the taste buds and highlighting the flavors of the main ingredient. A gentle melding of flavors, of sorts. This recipe is a simple blend of everyday ingredients. It can be made without any of the green ingredients, resulting in a light potato soup. However, I love the green flavors, and usually make this with asparagus and spinach. If you don’t add all the spinach to the soup while it’s cooking, but save it for the final pureeing, the resulting soup will be a brighter hue of green, with a fresher green taste, too. To make a cream soup, add 1/2 to 1 cup half&half, heavy cream, or evaporated milk. Salt & pepper to taste. If you are using homemade stock, you may need to add more salt to taste.
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 2 cloves minced garlic
- 1 carrot, diced
- 2 small potatoes, diced, about 2 cups
- 6 ounces spinach
- handful fresh parsley
- 1/2 head watercress
- water, vegetable, or chicken stock to cover (4 to 6 cups)
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon nutmeg
Melt butter in 2 1/2 quart saucepan (preferably one with a heavy bottom). Saute onions & celery in butter till soft. A sprinkle of salt will help to sweat them because it helps release the juices. Add the garlic, carrot and potato. Add the water or stock. Simmer for about 20 minutes till root vegetables are tender. (If you decide to add asparagus, add the asparagus bottoms now, saving the tips to add after pureeing.) Add spinach, parsley, and watercress. Cook about 3 minutes, just till all greens are wilted. Add seasonings. Puree the soup using immersion blender (it’s a lot quicker and easier to clean than a blender.) If using a blender, let soup cool somewhat and puree in batches. Garnish with sour cream, yogurt, green onions, or your choice of cheese.
Serve with toast and a fried egg for a light dinner.