INGREDIENTS

INSTRUCTIONS

Date: Mon, 19 Feb 1996 11:51:58 -0500 (EST)
From: Laurie Thompson <llt@gwis2.circ.gwu.edu>
I too saw Mollie Katzen's show on PBS this weekend and watched her make the
following soup. She gave no measurements -- I guess the recipe might be in
one of her cookbooks -- so I improvised. This is really simple, fast (with
help peeling and washing, probably only about 30 minutes total to make) and
quite good. It is also a very pretty soup, creamy with bright green flecks.
Peel and coarsely chop potatoes. Trim leeks, slice in half longwise and
separate under running water to remove all sand and dirt, then coarsely
chop. Clean and quarter mushrooms. Place all in large pot and just cover
with water. Add salt, about 2 teaspoons, and bring to boil. Simmer until
potatoes are tender, about 20 minutes. Ladle 1/2 of cooked potato mixture
into food processor and add half of the spinach. Process until smooth and
thick. Repeat with rest of potatoes and spinach. Add about 1 Tablespoon
butter buds for flavor and thin with skim milk if needed. Serve hot. Makes
about 6-8 servings (although 2 of us ate at least half of it at one
sitting, with just fresh crusty french bread along side!)
Notes on variations from Mollie's original version: I thought I used too
much water at first and removed some before I processed the soup. It was
then thicker than I wanted, so I thinned it with the milk. The milk and
butter buds were not in Mollie's original version. She used watercress, but
suggested that spinach, or any other green, would also be good.
FATFREE DIGEST V96 #49
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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