Time: 30 minutes. The venerable vichyssoise, but without cream and with spinach--making it a beautiful electric green and good for your waistline.
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
How to Make It
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.
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.
I'm a fan of spinach, but I thought the flavor of this was unbalanced and vegetal--almost unpleasantly so. The leek and potato were completely masked. I think if I ever make this again, I'll cut the spinach amount by at least 1/3 and go from there.
This is a lovely and quick soup...the crutons was the finishing touch...I toasted in the oven after applying olive oil. When I took them out of the oven and they were still hot I rubbed fresh garlic on it...the flavors were great and so healthy!
Delicious. The flavors work great together, and lend a mild, savory taste. I also included 3 cloves of garlic, used 2 red potatoes instead of Yukon, and added a little heavy cream at the end. Definitely a winner in our house! I love how simple these recipes are, and don't require complicated ingredients. Yum!
Good result. I generally followed the recipe: used a bunch of leeks, 3-4 cloves of garlic,4 small potatoes; a pkg of frozen spinach. Added salt, lemon pepper and a few drops of white truffle oil at end. Great with Trader Joes Parmesan Crisps.
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