Always cook the vegetables for a creamy soup until tender, but no more than that. Spinach is tender in a couple of minutes; potatoes, cut into chunks, will require no more than ten or fifteen. Almost nothing will take longer than that. Cover the pot while the vegetables cook to prevent too much of the stock from evaporating.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the potato, onion, and stock in a saucepan and simmer, covered, until the potato is tender, about 15 minutes. If you’re serving the soup cold, chill now (or refrigerate for up to 2 days or freeze for up to a month before proceeding).
Step 2
Puree in a blender, in batches if necessary, until very smooth. Stir in the milk or cream and reheat gently (or chill again); do not boil. Season to taste—cold soups generally require more seasoning than hot ones—garnish with the parsley or chives, and serve.
