Back in July, Daniel posted a recipe for vichyssoise , which I highly recommend you give a try when we get back to summer. His soup is a pearl green color, delicate, and delicious. A perfect cool complement to the warm weather.
Now, midway through November, the Seattle sky is drizzle-raining nearly constantly, and punctuating the cold with bouts of icy wind. I am thankful for buses that arrive on time. Back home, my space heater becomes a mobile fireplace, but it’s not enough. When the cold starts seeping in, it’s time for soup. The ingredients in a good ol’ vichyssoise sound perfect, but one needs a little something more to stick to the bones and yet be kind to the waistline.
Pick up your veggie cutting knife and trim the stems from 1 pound of spinach, rinse the leaves.
Clean and slice 1 pound of leeks and cook with butter and salt, stirring about 5 minutes, until soft.
Add four cups of broth and 1 large chopped potato.
Bring to a boil, covered, and then simmer for 10-15 minutes, until potatoes are tender.
Add spinach and cook until wilted, about 1 minute.
Puree in a blender, reheat in pan, thinning with more broth, if desired. Salt and pepper to your liking.
Top with croutons or a drizzle of olive oil and some fresh ground pepper, and serve.
The green is startlingly bright. The flavor is mellow, the warmth is comforting, the feeling is nourishment.
We just made your KILLER squash soup again. This one is next on the agenda.
This is mellow and comforting, so if you like a bit of kick, feel free to experiment with seasoning. And my picture doesn’t do justice to how green it is…it’s crazy!
it looks pretty green and gorgeous to me! ;b