Leek and spinach soup

By now, you all know I’m a keeper for a good and comforting soup for a quick lunch. As we received a good amount of snow yesterday (again and again and again), I decided to cook a green soup just to remain me that spring will soon come on my way but… just not yet. I’m a positive girl and the sun is shining today, so keep the faith!

Leek and spinach soup (recipe by Ricardo)

Ingredients (serving 4):

• 1 leek, thinly sliced
• 2 cloves garlic, finely chopped
• 30 ml (2 tablespoons) olive oil
• 2.5 ml (1/2 teaspoon) celery salt (optional)
• 1 liter (4 cups) chicken broth
• 500 ml (2 cups) potatoes, peeled and cubed (about 2 potatoes)
• 1 liter (4 cups) packed fresh spinach (about 140 g / 5 oz.)
• salt and pepper

Directions:

In a saucepan, soften the leek and garlic in the oil. Season with the celery salt and pepper.

Add the chicken broth and potatoes. Bring to a boil. Cover and simmer for about 15 minutes or until the potatoes are tender.

Add the spinach and cook for 1 minute.

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

Ricardo suggests to garnish the soup with a touch of firm plain yogurt. I topped mine with croutons, a drizzle of olive oil and more freshly grounded pepper.

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