This morning the world was dusted with snow. This first sign of winter is always magical, reminding us that sugar plums and reindeer will soon grace our world.
Homemade soup is a perfect transitional food and one of our favorites is Spinach Potato Leek Soup. Made with some of the final CSA box contents it is a great local option.
I remember the first time I made it, for a high school foreign language class pot luck. While my soup sat neglected in favor of crepes and nachos, one student eventually tried it, then came over to let me how much he enjoyed it. I don’t know if he was polite, or had great taste (perhaps both), but the recipe became a keeper at our house.
It is a particular favorite of my youngest who got her braces this week. Always the soup lover, she has used this as an excuse to have soup for breakfast.
If she can’t eat a carrot in her lunch, how else will she get her five-a-day?
Spinach Potato Leek Soup
- ¼ c butter
- 2 leeks, chopped fine
- 2 celery stalks w/leaves, cut fine
- ¼ c flour
- 4 c chicken broth
- 2 c cubed potato
- ½ c cream or milk
- 1 c (or more) spinach, ripped into bite sized pieces
1. Sautee leeks and celery in butter until softened. Add flour and cook until well combined.
2. Add broth and cook until slightly thickened, than add potatoes.
3. When potatoes are tender, add spinach and cook until wilted.
4. Add cream or milk, warm and serve.
Just one final comment. One year we tried pureeing this soup and it wasn’t pretty–kind of green and gloppy. The kids dubbed it “Cream of Pond Scum Soup.” Take my word for it; you don’t want to go there.
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