Best Mixed Vegetable Potage Recipes

MIXED VEGETABLE POTAGE

Mixed Vegetable Potage image

Provided by Barbara Kafka

Categories soups and stews, appetizer, side dish

Time 1h

Yield About 4 quarts

Number Of Ingredients 9

Ingredients

1 3/4 pounds spinach, stemmed and washed well
2 pounds mashing potatoes, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices
12 medium carrots, peeled and cut crosswise into 1/4-inch slices
2 medium onions, cut into chunks
10 cups garlic broth (see recipe)
3 cloves garlic, smashed and peeled
Kosher salt to taste
Freshly ground black pepper to taste
9 teaspoons butter (optional)

Steps:

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.
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.
Bring to a simmer. If desired, stir a heaping 1/2 teaspoon of the butter into every portion just before serving.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 230 milligrams, Sugar 1 gram

MIXED VEGETABLE POTAGE

Mixed Vegetable Potage image

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 3/4 pounds spinach, stemmed and washed well
2 pounds potatoes, peeled, halved lengthwise, and cut across into slices
12 medium carrots, peeled and sliced
2 medium onions, cut into chunks
10 cups basic chicken stock, or commercial low sodium chicken broth
3 cloves garlic, smashed and peeled
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons unsalted butter

Steps:

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 vegetable is easily pierced by the point of a knife. Pass soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables with the liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 4 days or frozen for up to 2 months. Bring the soup to a simmer. Stir in the butter just before serving.