Chilled Spinach-potato Soup With Buttermilk

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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
• pepper
• 3 tablespoons minced fresh dill (to garnish)

Recipe

• 1 bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
• 2 add the leeks, garlic and spinach during the last 5 minutes.
• 3 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.
• 4 transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
• 5 stir in the buttermilk just before serving and add pepper to taste.
• 6 sprinkle on the fresh dill for garnish.