Fresh Baby Spinach Soup

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Fresh Baby Spinach Soup

 

2 tablespoons butter or olive oil

2 tablespoons minced shallots

1 small leek, thinly sliced

1 pound baby spinach

4 cups vegetable stock

1/2 cup heavy cream, optional

1 teaspoon curry powder

1 tablespoon fresh lemon juice

Salt, to taste

Freshly ground pepper, to taste

 

Heat the butter in a large pan over medium heat.

Add the shallots and leeks and cook, stirring frequently, until soft, 5 to 10

minutes.

Turn the heat to high and add the spinach and stock to the pan. Cook until the

spinach completely wilts and is tender, about 5 minutes.

Puree the soup in batches in a blender or food processor.

Return puree to the pan and add the cream if using and curry powder.

Gently reheat the soup, but do not allow it to boil.

Stir in the lemon juice and season to taste with salt and pepper.

Makes 4 servings.