Leek Soup and Spinach
Soup
created and
photographed by Peggy Bucholz www.finedinings.com
Recipe Type: soup, leek, spinach vegetable,cream
Prep Time: 30 min
Total Time:30 min
Servings:8
Ingredients:
2/3 cups leeks, white portion only, thinly sliced
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled and sliced
2 cups chicken broth
Kosher salt to taste
6 ounces fresh spinach
1 cup heavy cream, divided
1-1/2 cups milk
small ring mould (I use an 8 ounce empty tomato sauce can, cleaned, both ends
removed)
fresh long chives for garnish
Instruction:
In a saucepan sauté leeks and onion in butter until tender but not brown; add potatoes,
chicken broth and
salt to taste; bring to a boil, cover and simmer for 35 minutes. Remove
from heat, add 1/2 cup heavy cream and milk, puree in a
food processor and return to saucepan; set aside.
Blanch spinach 1 minute in boiling water; immediately
plunge into an ice water bath; drain and squeeze out excess water; puree in food
processor with 1 cup leek soup and the remaining 1/2 cup cream; add salt and pepper according to taste.
Pour each soup into separate small saucepans. Both soups can be refrigerated at
this point if not serving immediately and reheated before serving.
Place a ring mould in the center of a flat bottomed bowl, fill with green soup
then pour the white soup around the outside of the ring mould. Insert long chives in a cooked small diced potato so that they stand up;
place in the center, remove the ring mould and serve.
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Wine
recommendation: Chardonnay |
