Spinach Soup with Basil and Dill

1 pound russet potatoes -- peeled and cubed

2 cups chopped onion

1 tbsp. minced garlic

6 cups vegetable or chicken stock

1 1/2 teaspoons salt

1 teaspoon dry mustard

20 ounces packaged frozen chopped spinach -- thawed

1/2 cup minced fresh dill

A handful of fresh basil leaves Freshly ground black pepper to taste

A bright green pureed soup adapted from Mollie Katzen`s book. The color and the fresh taste is especially nice in winter. If you like cream soups, add 1/2 cup of half-and-half or milk to the blender while you puree the ingredients. To accompany this quick soup, try crostini topped with tapenade or sundried tomatoes and Parmesan

In large soup pot over medium-high heat, combine potatoes, onion, garlic, stock, salt, and mustard. Bring to boil. Reduce heat to low, cover pot and simmer 20 minutes. In several batches in food processor or blender, puree the simmered vegetables and liquid along with the thawed spinach and the herbs. Return soup to pot over low heat and heat thoroughly. Season with black pepper and serve. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 2 vegetable exch., 52 calories, 11 gm. carbohydrate, 2 gm. protein, no fat (including no sat. fat), 385 mg. sodium, 71 mg. calcium and 2 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999 (c) Copyright 1999 Star Tribune. All rights reserved.

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