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Wednesday, May 21

Creamy spinach-leek soup

Butter, unsalted
1 tablespoon
Olive oil
1 tablespoon
Leeks, white & pale green parts; chopped
Nutmeg, freshly grated
½ teaspoon
Broth, vegetable
1 ½ cups
Spinach, tough stems removed
2 bunches
Cream, heavy
¼ cup

Pepper, freshly ground

  1. In a Dutch Oven over medium-high heat, melt the butter with in the oil.
  2. Add the leeks and nutmeg, and sauté until the leeks are softened, about 5 to 7 minutes.
  3. Add the broth, and bring to a boil.
  4. Add the spinach and cook, stirring often, for 10 minutes.
  5. Remove from heat and let cool slightly.
  6. Puree.
  7. Add the cream, and gently bring to a near boil.
  8. Season and serve.
Recipe from Williams-Sonoma Soup of the Day by Kate McMillian.

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