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Baby Spinach & Potato Soup
with Fresh Dill

Spring is here, and spinach is in season with this delightful spring soup appetizer, with only 1 gram of fat and 97 calories per serving, a perfectly light appetizer to start off a Passover seder dinner.

In a large pot, combine diced potatoes & vegetable stock. Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender, about 5 minutes.

Set a colander over a large bowl and drain potatoes, reserving stock in a bowl. Set potatoes aside and return stock to pot.

Bring stock to a boil, add scallions and dill, reduce heat, and simmer, uncovered, for about 5 minutes. Stir in baby spinach, return to a boil, and simmer for 5 minutes more.

Return diced potatoes to the pot. Add vinegar or lemon juice, return to a boil, and simmer for a minute or two to heat potatoes. Season to taste with salt and pepper. garnish, if desired, with a dollop of sour cream and a dill sprig.

Jewish-Themed Party Invitations, Paper Goods & Party Supplies for Passover & Other Jewish Holidays

Ingredients

2 large russet potatoes (about 1 1/4 lbs) peeled, cut into 1/2 in. dice

6 c. vegetable stock

1/2 c. chopped scallions

1/4 c. chopped dill

5 oz. baby spinach

1 tbsp. white vinegar or lemon juice, to taste

salt, pepper, to taste

sour cream & dill sprigs for garnish (optional)

Makes 6 servings.

Matzah Plate

Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?

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