Spinach Soup

Spinach Soup

Ingredients:  

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 

Croutons                     

Directions: 

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.