Buttermilk Potato and Spinach Soup
We had some sun today, yay – although I didn’t get much sleep last night, so unfortunately I missed a lot of the sun catching up on some Zzz’s. When I woke up, Miss Thing was back from school – Mr. Man worked from home today, so he was volunteered to go grab her while I slept. She was even in a good mood after school today – for a change. Or atleast she was until after her workout. (She takes an athletic class a couple of evenings a week) After I picked her up, she was in a pretty foul mood, to be honest. Gawd, what I wouldn’t give for one teenage-drahmah-fest-free-evening, I swear.
Anyhow, aside from that, my evening went very smoothly. This soup is actually pretty quick to make (when not taking time away to argue with a drahmah queen). Which made it a good choice for after her practice, since we get back so late in the evening after it. I used to make a similar soup to this back when I was Vegan – many moons ago.I know – hard to believe, but true. Must have been oh – eight or nine years ago now. It lasted for about 2 years or so, and ended because we started traveling a lot. And 8-9 years ago in most restaurants in the South-East states, being Vegan usually meant an iceburg lettuce salad – with no dressing.
Anyhow, this soup is very rich and creamy, even Miss-I-don’t-like-soup-Thing thought it was delicious. And it’s a fairly quick meal, only taking about 30 minutes or so to make. An Immersion Blender really makes life easier, but if you don’t have one, you can blend it in batches in a regular blender. Because of the potatoes, leftovers will thicken as it cools, but can easily be thinned back out again.
- 4 Potatoes, peeled, quartered and sliced
- 1 quart + 1 Cup Scrap Stock or other Broth/Stock
- 4 cups Spinach Leaves; any thick or woody stems removed
- 1 Onion; chopped
- 4 Cloves Garlic; minced
- 2 tbls Clarified Butter (Can Substitute Olive Oil)
- 1/8 Cup White Wine
- 2 Cups Heavy Cream
- 1/2 Cup Buttermilk
- Kosher Salt
- In a sturdy pot, over medium heat, saute the Onions in the Clarified Butter until they begin to turn golden
- Add the White Wine, Garlic and Stock and 2-3 good sized pinches of Kosher Salt to the onions and bring to a simmer.
- Stir the Potatoes in to the broth.
- Bring broth back to a simmer, and then cover and reduce heat.
- Cook until potatoes are fork tender – approximately 15 minutes.
- Stir in the Spinach, and cook until Spinach becomes soft, bright green, and wilted.
- Using an immersion blender (or working in batches with a regular blender) puree soup until smooth.
- Remove from heat and stir in the Buttermilk and Cream
- Add Kosher Salt to taste