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Leek and Spinach Soup
recipe and
photograph by www.finedinings.com
Makes 6 to 8 servings
2/3 cup 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 mold (I use an 8 ounce tomato can, cleaned, both ends
removed)
fresh chives for garnish
In a saucepan sauté leeks and onion in butter until tender but not brown; add potatoes, broth and
salt to taste; bring to a boil, cover and simmer for 35 minutes; puree in a
food processor; return soup to saucepan; set aside.
Blanch spinach 1 minute in boiling water; immediately
plunge into ice water; drain and squeeze out excess water; puree in food
processor with 1 cup of leek soup; add salt and pepper according to taste. Pour
into a separate small saucepan. Both soups can be refrigerated at
this point and finished at serving.
When ready to serve add 3 tablespoons cream to the spinach soup; add remaining
cream along with the milk to the leek soup; mix well and heat both soups
stirring constantly without boiling.
Place a ring mold in the center of a flat bottomed soup bowl; carefully ladle
spinach soup into the ring mold. Leave the ring in place and carefully pour leek soup
around the ring, remove the ring mold and garnish with fresh chives and serve
the leek and spinach soup.
Wine recommendation: Chardonnay
Be sure to see my
Gourmet Soup Recipes
with photographs
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