http://www.jamesbeard.org/index.php?q=recipes/show/cream_of_spinach_soup
This recipe comes from James Peterson, author of many cookbooks, including Splendid Soups (1993).
Yield:
4 servings
Ingredients:
3 medium leeks, cleaned and sliced thin
1 large Yukon Gold potato, peeled and cut into thin slices
1 quart milk, water, or chicken broth
2 10-ounces bags of spinach or 2 10-ounce bunches, stemmed and washed
1/2 cup heavy cream
Salt
Freshly ground black pepper
1 large Yukon Gold potato, peeled and cut into thin slices
1 quart milk, water, or chicken broth
2 10-ounces bags of spinach or 2 10-ounce bunches, stemmed and washed
1/2 cup heavy cream
Salt
Freshly ground black pepper
Method:
Put leeks and potatoes in a pot with the liquid and bring to a gentle simmer. Cook until the potatoes and leeks are completely soft, about 25 minutes. Add spinach and return to a simmer.Purée in a blender or using a hand-held immersion blender and strain into a clean pot. Add the heavy cream and bring to a simmer. Season to taste with salt and pepper before serving.
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