Cream of Spinach Soup
Cream of Spinach Soup
Ingredients
- 1 leek, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon (2.5 ml) celery salt (optional)
- 4 cups (1 litre) chicken broth
- 2 cups (500 ml) potatoes, peeled and cubed (about 2 potatoes)
- 4 cups (1 litre) packed fresh spinach (about 140 g / 5 oz)
- Salt and pepper
Instructions
- In a saucepan, soften the leek and garlic in the oil. Season with the celery salt and pepper. Add the chicken broth and potatoes. Bring to a boil. Cover and simmer for about 15 minutes or until the potatoes are tender.
- Add the spinach and cook for 1 minute.
- In a blender, purée until smooth. Adjust the seasoning.
Cream of Spinach Soup