Chilled Herbed Spinach-Potato Soup with Buttermilk

Adapted from Vegetable Heaven
Preparation time: 50 minutes—about half of it work time—plus time to chill.
Yield: 6 or more servings
2 fist-sized russet potatoes (about 1 pound), peeled and cut into cubes
5 cups water or broth
1 1/2 teaspoons salt (possibly more, to taste)
2 cups chopped leeks, well cleaned
1 tablespoon minced garlic
2 pounds fresh spinach, cleaned stemmed, and chopped
1/2 cup minced fresh dill
A small handful fresh basil leaves
A small handful fresh mint leaves
1 1/2 cups buttermilk
White pepper to taste
Minced fresh mint for garnish (optional)
  1. Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
  2. Use a food processor or a blender to purée the soup with all its solids, adding the fresh herbs along the way. You will definitely need to do this in several batches. Purée until very smooth.
  3. Transfer to a container, cover tightly, and chill.
  4. Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.
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