Leek and Spinach
photographed by Peggy Bucholz www.finedinings.com
Recipe Type: leek, spinach vegetable,
Prep Time: 30 min
Total Time:30 min
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 mould (I use an 8 ounce empty tomato sauce can, cleaned, both ends
8 small potato cubes, peeled and cooked al dente (to insert long chives into)
16 fresh long chives for garnish
Make both soups separately.
In a saucepan saute leeks and onion in butter until tender but not brown; add potatoes,
salt to taste; bring to a boil, cover and simmer for 35 minutes. Remove
from heat, add 1/2 cup cream and the 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 to stop the cooking; drain and squeeze out excess water; puree in food
processor together with 1 cup leek soup and the remaining 1/2 cup cream; add salt and pepper according to taste.
Pour each into separate small saucepans. Both soups can be refrigerated at
this point if not serving immediately and reheated before serving.
Insert 2 long chives into each cooked potato cube so that the chives stand up; set aside.
Place a ring mold in the center of a flat bottomed bowl, pour green
spinach soup into the center of the mold, leave it in place; pour the leek soup around the outside of the
Place a potato cube in center of each bowl. Remove
the ring. Repeat this same process until all bowls are filled and serve this unique beautiful gourmet