CHILLED SPINACH-POTATO SOUP WITH BUTTERMILK

Chilled Spinach-Potato Soup With Buttermilk image

Provided by Geema

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb russet potato, peeled and cut into cubes
5 cups water or 5 cups broth
1 1/2 teaspoons salt (to taste)
2 cups leeks, well cleaned and chopped
1 tablespoon minced garlic
2 lbs fresh spinach, washed, and chopped
1/2 cup minced fresh dill
1/4 cup fresh basil leaf
1/4 cup fresh mint leaves
1 1/2 cups buttermilk
white pepper
3 tablespoons minced fresh dill (to garnish)

Steps:

Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
Add the leeks, garlic and spinach during the last 5 minutes.
Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
Stir in the buttermilk just before serving and add white pepper to taste.
Sprinkle on the fresh dill for garnish.

Nutrition Facts : Calories 139.4, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.5, Sodium 781, Carbohydrate 26.6, Fiber 5.7, Sugar 5.3, Protein 8.5