MIXED VEGETABLE POTAGE

Mixed Vegetable Potage image

Provided by Food Network

Number Of Ingredients 9

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.