Cream of Green Vegetable Soup

Instructions

1. 1

   In a large pot, soften the celery, leek and garlic in the oil. Season with salt and pepper. Add the broth, potatoes and rosemary. Bring to a boil, cover and simmer for 15 minutes or until the potatoes are tender. Remove the rosemary sprig. Add the spinach and mix well. Remove from the heat.

2. 2

   In a blender, purée the soup until smooth. Adjust the seasoning.

3. 3

   Serve the soup in bowls and top with your choice of garnishes (see note).