1Pour 10 cups of Water into a very large pot with a lid.
2Add Potatoes, Tomatoes, Onions and Olive Oil.
3Cover and bring to a boil
4Lower to Medium and cook 20 minutes or until potatoes are tender, stirring occasionally
5While vegetables are cooking, put Spinach in a very large bowl of water in the sink and toss around to release any dirt or bad spinach. Gently lift Spinach out of water into another large bowl, dump water out, add water to the bowl in the sink and repeat depending on if Spinach looks clean enough for you.
6When vegetables are done, turn off the stove and use a hand held blender to puree the vegetables in the pot.
7Add 1 Tbsp. Salt; stir well and taste. Add more if needed.
8Turn the stove back on high, let the soup come to a boil, slowly add the Spinach and stir, letting it wilt down slightly in between additions.
9Let the soup come to a boil again and immediately turn off the stove, cover the pot and let it sit for 20-30 minutes for the flavors to develop.
10Soup will be good for 4 days in the refrigerator. I’ve never tried freezing it but it probably would be fine to freeze.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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