Sunday, February 28, 2016

Spinach Soup

Spinach Soup


1 large leek (white part only) thinly sliced 
1/3 cup each: sliced carrot, celery 
1 tablespoon olive oil 
2 quarts Chicken Stock 
2 pounds fresh spinach 
Salt and pepper, to taste 
2 oz grated Parmesan cheese 


1. Sauté leek, carrot, and celery in oil in large saucepan until tender, about 6-8 minutes; add stock and heat to boiling.

2. Add spinach and cook, uncovered, until wilted, about 2 minutes.

3. Process soup in food processor or blender until smooth; season to taste with salt and pepper.

4. Sprinkle each bowl of soup with Parmesan cheese and croutons. 

5. Soup is best eaten as soon as its cooked.

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