2 cloves of garlic, peeled and minced, using also about 5 cm of green part
1 cup of chopped onion
1 tablespoon of butter or margarine
1 kg of potatoes, peeled and cut into small cubes
0.5 kg of carrots, cut into slices
0.5 cup of fresh spinach leaves
salt and white pepper to taste
1 teaspoon of dried thyme
4 cups of water
2 cups of milk
2 cups of chicken broth
1 tablespoon of yogurt
0.5 cup of cooked carrot grated
2 cloves of garlic, peeled and minced, using also about 5 cm of green part
1 cup of chopped onion
1 tablespoon of butter or margarine
1 kg of potatoes, peeled and cut into small cubes
0.5 kg of carrots, cut into slices
0.5 cup of fresh spinach leaves
salt and white pepper to taste
1 teaspoon of dried thyme
4 cups of water
2 cups of milk
2 cups of chicken broth
1 tablespoon of yogurt
0.5 cup of cooked carrot grated
In a large pot, sauté the garlic and onion in butter until softened, about 5 minutes
Add the potatoes, 0.5 kg of raw carrots, half of the spinach, thyme, salt, white pepper, and 4 cups of water
Let it come to a boil, then reduce heat and simmer covered for about 40 minutes or until the potatoes and carrots are cooked
Add the milk and broth
Let it come to a boil again
Blend in two batches
Add the yogurt and refrigerate, covered, for at least 4 hours
Stir before serving
Garnish with grated carrot and remaining spinach
Serves 8
