Saturday, September 24, 2016

Cream of Spinach Soup

Cream of Spinach Soup

 1 large Gold potato, peeled and thinly sliced 
 3 leeks, cleaned and thinly sliced 
 1 quart chicken broth or  Homemade chicken stock
 Two 10-ounce bags spinach leaves
 1/2 cup heavy cream
 Black Pepper            


 1. In a soup pot, combine the potato, leeks, and broth, 
bring to a simmer, and simmer for about 20-25 minutes, 
or until the potatoes and leeks are soft.

 2. Add the spinach and bring back to a simmer, and 
remove from the heat. 

 3. Puree the soup with a blender and then strain it into 
a clean pot. 

 4. Add the cream, bring to a simmer, and season with 
salt and black pepper.

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