Spinach, Leek, and Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. The venerable vichyssoise, but without cream and with spinach-making it a beautiful electric green and good for your waistline. Ingredients:
1 pound leeks |
2 tablespoons butter |
1/2 teaspoon salt |
4 cups vegetable or chicken broth |
1 large (12 oz.) yukon gold potato, peeled and chopped |
1 pound spinach, roots and stems discarded |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
about 1 cup croutons |
Directions:
1. Slice leeks crosswise and immerse in a large bowl of water to rinse off dirt; lift out to a colander, leaving dirt behind, and rinse again in fresh water if necessary. In a large saucepan over medium-high heat, melt butter. Add leeks and salt and cook until limp, stirring often, about 5 minutes. Add broth and potato. Bring to a boil, covered; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. Add spinach and cook until wilted, about 1 minute.
2. Purée in a blender, in batches if necessary, holding lid down with a towel. Pour back into saucepan and thin with more broth if you like; reheat until hot. Season with salt and pepper. Divide soup between 4 serving bowls and top each with about 1/4 cup croutons.
3. Note: Nutritional analysis is per serving.
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