*1 - Recipe called for 1 tablespoon of salt, we used 1/2 teaspoon
Melt butter in a heavy kettle and add potatoes, onion and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour. Add spinach and cook a minute or two, until wilted. Puree in blender, food processor, or food mill, or use an egg beater. The consistency should be mealy, not quite smooth. Return to kettle. Thin with water or milk if too thick. Stir in yogurt. Garnish with fresh ground black pepper.
Makes 6-8 servings.
Description: "An excellent hot soup for cold winter evenings. Chilled, it's great for summer suppers."
NOTES : (Recipe from Stage One of The Gradual Vegetarian).