Total time: 35 minutes
I was given the recipe for this soup by the chef of Tidy Dols in London. It's bright green color and fresh taste have been a favorite for years. This makes enough to serve four.
- 1 onion
- 2 ribs celery
- 2 leeks
- 1 medium potato
- 1 tbs butter
- 10oz (300gr) fresh spinach
- 3 - 4 cups (24 - 32oz, 720 - 960ml) chicken stock
- more stock if needed to get desired consistency
- 2 tbs Greek yogurt, crème fraiche or sour cream for garnish
- Roughly chop onion, celery and thinly slice leeks. (To clean leeks see techniques).
- Melt butter in medium saucepan over medium heat.
- Add onions, celery, leeks and sauté until softened.
- Roughly chop potato (peeling optional) and add to pan along with 3 cups chicken stock.
- Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
- Pick through spinach, removing any bad leaves and thick stems.
- Add to soup when potatoes are done. You will probably have what seems like a huge amount of spinach but it will all fit - just add handfuls of leaves, stir into soup; when they are wilted, add more.
- When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender. It should be a lovely bright green - thus the name...
- Add more chicken stock if desired.
- Keep warm until ready to serve.
- Serve with a dollop of yogurt in the center (you can draw a knife through to make patterns...)