Leeks and spinach give this silky soup its pretty color and a boatload of antioxidants, potatoes give it an appealing velvety texture without the fat and calories of dairy, and herbs add zesty flavor. Perk up your health and your taste buds with this bright springtime soup.
1/4 cup olive oil
1 medium onion, chopped
1 large leek, white and pale green parts only, diced
1 cup celery, diced
2 tablespoons fresh tarragon, chopped, or 2 teaspoons dried
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
Salt to taste
Freshly-ground pepper, to taste
4 cups vegetable broth
3 cups potatoes, diced
1 bunch spinach, chopped
1/2 cup milk (optional)
Garnishes: yogurt, sprigs of fresh herbs, chive blossoms (optional)
1. Saute onion, leek, and celery in olive oil over medium-low heat for 15 minutes until wilted.
2. Add tarragon, thyme, salt and pepper and stir well.
3. Add broth and potatoes, cover, and simmer until potatoes are tender, about 15 minutes.
4. Add spinach and simmer 5 minutes. Remove soup from heat and puree using an hand-held immersion blender or in batches in a blender or food processor. Return soup to pot and place over low heat.
5. Add milk, if using, and heat through. Add additional water or broth if thinner consistency is preferred. Garnish with optional garnish, if desired, and serve warm.
Serves 4 to 6.
Adapted from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005). Copyright (c) 2005 by Mary Beth Lind and Cathleen Hockman-Wert. Reprinted by permission of Herald Press.
Adapted from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005).