Green Potage

By Barbara Kafka

Total Time
25 minutes
Rating
4(5)
Notes
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Ingredients

Yield:Five and a half cups
  • 1tablespoon unsalted butter
  • 1medium onion (6 ounces) peeled, halved and thinly sliced
  • 1pound potatoes, peeled and cut into 1-inch pieces
  • 3½cups chicken broth, homemade or canned
  • ½pound broccoli, stemmed, peeled and cut into coins and florets
  • ½pound spinach, stemmed and washed
  • 1teaspoon kosher salt, or to taste
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

160 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 8 grams protein; 562 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the butter in an oval dish measuring 13 by 9 by 2 inches. Cook, uncovered, in a 650- to 700-watt microwave oven at 100 percent power for 1 minute. Add the onions and stir to coat. Cook, uncovered, at 100 percent power for 3 minutes.

  2. Step 2

    Add the potatoes around the inside edge of the dish. Pour ½ cup of the broth over the potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 4 minutes. Prick the plastic to release steam.

  3. Step 3

    Remove from the oven and uncover. Place the broccoli in a ring inside the potatoes and spread the spinach over all. Cover tightly with microwave plastic wrap and cook at 100 percent power for 10 minutes. Prick the plastic to release steam.

  4. Step 4

    Remove from the oven and uncover. Pass the mixture through the medium blade of a food mill into a large saucepan, gradually adding the remaining broth. Stir in salt and pepper and place over moderate heat until hot.

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