Instructions
Heat the butter and olive oil in a soup pan.
Add the onion and leeks and cook them over moderate heat for , stirring often, until the vegetables have softened.
Add the potatoes and stock and bring the soup to a boil.
Lower the heat, cover the pan and cook the soup .
Add the spinach and cook another or until the potatoes are tender.
Puree the soup in a blender or food processor and refrigerate until well chilled.
Stir in the buttermilk, taste for seasoning and add salt and pepper to taste.
Serve cold.
Marinade for Grilled Butterflied Leg of Lamb (enough for 2 lbs.
of meat) 2 cups buttermilk juice of one large lemon 3 TB.
olive oil 2 whole bay leaves 1 TB.
minced fresh ginger 3 cloves garlic, minced 1-1/2 TB.
sweet paprika 1-1/2 tsp.
salt 1 tsp.
ground cumin 1 tsp.
ground dried coriander 1 tsp.
turmeric 3/4 tsp.
cinnamon 1/2 tsp.
balck pepper 1/4 tsp.
cayenne pepper 1/4 tsp.
ground cardamom 2 lbs.
boneless butterflied leg of lamb Combine the buttermilk and all the remaining ingredients except the lamb.
Place the lamb in a ceramic, glass or stainless steel dish.
Pour the marinade over the meat, and turn the meat to coat it on all sides.
Let the meat marinate at least before grilling.