Refreshing Spinach and Potato Buttermilk Soup
Embrace the vibrant flavors of summer with this Refreshing Spinach and Potato Buttermilk Soup, a delightful twist on a classic dish. Adapted from Mollie Katzen's culinary expertise, this chilled soup combines the earthy taste of russet potatoes with the fresh notes of leeks, garlic, and a medley of herbs, including dill, basil, and mint. Perfectly blended and chilled, this soup is creamy yet light, offering a refreshing reprieve from the summer heat. Serve it as a starter or a light meal, and enjoy the bright, green goodness that’s both nutritious and satisfying. Enjoy it with a sprinkle of fresh dill as a garnish for an extra pop of flavor!
N/A
Servings
400
Calories
12
Ingredients
Ingredients
russet potato
1 lb (peeled and cut into cubes)
water or broth
5 cups
salt
1 1/2 teaspoons (to taste)
leeks
2 cups (well cleaned and chopped)
minced garlic
1 tablespoon
fresh spinach
2 lbs (washed and chopped)
minced fresh dill
1/2 cup
fresh basil leaves
1/4 cup
fresh mint leaves
1/4 cup
buttermilk
1 1/2 cups
white pepper
to taste
fresh dill (for garnish)
3 tablespoons (minced)
Instructions
1
In a large soup pot, combine the cubed russet potatoes with 5 cups of water or broth, and add salt. Bring the mixture to a boil over medium-high heat.
2
Once boiling, reduce the heat and let it simmer gently for about 20 minutes, or until the potatoes are tender.
3
During the last 5 minutes of cooking, add the chopped leeks, minced garlic, and washed, chopped spinach to the pot. Stir to combine and let the vegetables soften.
4
Remove the pot from heat and allow the soup to cool slightly. Using a food processor or hand blender, carefully puree the soup in batches until smooth and creamy.
5
Transfer the pureed soup to a container, cover it tightly, and refrigerate for at least 4 to 5 hours or overnight for optimal chilling.
6
Just before serving, stir in the buttermilk and season with white pepper to taste. Adjust the seasoning if needed.
7
Ladle the chilled soup into bowls and garnish with freshly minced dill to enhance the presentation and flavor.
Nutrition Information
13.3g
Fat
58.3g
Carbs
8.3g
Protein
5.8g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Refreshing Spinach and Potato Buttermilk Soup?
It is a chilled, vibrant summer soup that combines russet potatoes, fresh spinach, and buttermilk for a light and creamy texture.
Who is the culinary inspiration for this recipe?
The recipe is adapted from the culinary expertise of Mollie Katzen.
Should this soup be served hot or cold?
This is a chilled soup, perfect for providing a refreshing reprieve from the summer heat.
How many calories are in a serving of this soup?
The soup contains approximately 400 calories per serving.
What type of potatoes are used in this recipe?
The recipe calls for one pound of russet potatoes, peeled and cut into cubes.
Can I use broth instead of water for the soup base?
Yes, you can use either 5 cups of water or 5 cups of broth to cook the potatoes.
How long do the potatoes need to cook?
The potatoes should simmer gently for about 20 minutes, or until they are tender.
When should the spinach and leeks be added to the pot?
Add the chopped leeks, minced garlic, and chopped spinach during the last 5 minutes of the potato's cooking time.
What is the recommended chilling time for the soup?
The pureed soup should be refrigerated for at least 4 to 5 hours, though overnight is optimal.
When do I add the buttermilk to the soup?
The buttermilk should be stirred in just before serving, after the soup has finished chilling.
What herbs are featured in this spinach and potato soup?
The soup uses a medley of fresh dill, basil, and mint.
Is this soup considered vegetarian?
Yes, this recipe is tagged as vegetarian.
What is the fat content of this recipe?
Each serving contains 13.3 grams of fat.
How much protein is provided in one serving?
The soup provides 8.3 grams of protein per serving.
How much spinach is needed for this recipe?
The recipe requires 2 pounds of fresh spinach, washed and chopped.
What equipment can I use to puree the soup?
You can use either a food processor or a hand blender to puree the soup until smooth.
What seasoning is suggested for final adjustments?
White pepper is recommended for seasoning to taste just before serving.
How much fiber is in this soup?
There are 5.8 grams of fiber per serving.
How many carbohydrates are in a serving?
There are 58.3 grams of carbohydrates per serving.
What is the suggested garnish for this dish?
Freshly minced dill is the recommended garnish for an extra pop of flavor and better presentation.
How should the leeks be prepared?
You should use 2 cups of leeks that have been well cleaned and chopped.
Is there garlic in this recipe?
Yes, the recipe includes 1 tablespoon of minced garlic.
How much buttermilk is used?
The recipe calls for 1.5 cups of buttermilk.
What is the total number of ingredients used?
There are a total of 12 ingredients in this recipe.
What flavor profile does this soup offer?
It offers earthy tastes from russet potatoes balanced with fresh herbal notes of dill, basil, and mint.
Does the soup use fresh or dried basil?
The recipe specifically calls for 1/4 cup of fresh basil leaves.
Can this soup be prepared in advance?
Yes, because it requires several hours of chilling, it is ideal for making ahead of time.
How much salt is recommended?
The recipe suggests 1.5 teaspoons of salt, or to taste.
Is this soup a heavy meal?
No, it is described as being creamy yet light, making it perfect as a starter or a light meal.
What makes the soup smooth and creamy?
The combination of pureed tender potatoes and the addition of buttermilk creates its smooth, creamy texture.