Saturday, March 21, 2009

Potato Spinach & Leek Soup

This recipe is merely a guideline for soup. No need to be exact in your chopping as the soup is blended at the end.

1T. Olive Oil
3-4 Medium Potatoes diced
1 Medium Leek or Bundle of Green Onions sliced
1-2 Ribs of Celery chopped
1-2 C. Chicken Broth
1/2 C. White Wine
1C. Spinach
Dried Basil
Crushed Red Pepper
1-2 C. Water
Splash of Lemon Juice
Salt & Pepper

Saute chopped onions or leeks, crushed red pepper & celery in olive oil over medium low heat. Season with salt & dried basil. Cook approximately 2 minutes until translucent & soft. Add chopped potatoes, white wine, chicken broth & water; simmer for approximately 20 minutes. Once potatoes are fork tender, add spinach. Cook for 1 minute. Then blend with hand blender in pot or transfer soup into blender.

Blend until smooth (desired consistency - your preference). Return to soup pot and simmer on low for a few minutes. Taste and season with salt, pepper and lemon juice until balanced. Serve with toasted garlic & olive oil GF bread.
Feel free to improvise and make this you own. Add kale or swiss chard instead of spinach. Use vegetable broth to make vegetarian. Add different herbs for flavor. Soup is a fabulous thing for using up leftovers. Enjoy!

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