Potato And Spinach Soup

• 3 c. canned vegetable broth or fat-free chicken broth
• 3 c. water
• 3 bunches scallions, ends trimmed, washed and cut in 1-inch pieces (1 lb., about 18 scallions)
• 1 lb. potatoes, peeled and cut in 1-inch pieces
• 1 large rib celery, cut in 1-inch pieces
• 1 c. fresh spinach leaves, washed
• 1 c. buttermilk
• 1 1/4 tsp. salt
• freshly ground pepper, scallion greens or chives (garnish)

1. Bring broth, water, scallions, potatoes and celery to a boil. In a 4-quart pot, reduce heat to low.
2. Cover and simmer 30 minutes until vegetables are tender.
3. Puree in batches in blender or food processor until puree is smooth and bright green, adding some of the spinach to each batch.
4. Pour into a 3-quart container.
5. Stir in buttermilk and salt; cover and refrigerate at least 2 hours or up to 2 days.
6. Serves 6.

vegetable broth, water, scallions, potatoes, celery, fresh spinach leaves, buttermilk, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057024 (may not work)