Emerald Soup Time: 35 minutes
this makes enough for 4
1 onion
2 stalks celery
2 leeks
1 medium potato
1 tbs butter
10 - 12 oz (250 - 300 gr) fresh spinach
3 - 4 cups chicken stock
more stock if needed to get desired consistency
2 tbs creme 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 and 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 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 creme fraiche in the center (you can draw a knife through to make patterns...).
Cooking for Two? Or more?
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