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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (377g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon celery salt |
||
| Calories 226 | ||
| Calories from Fat 89 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 376mg | 15% | |
| Potassium 781mg | 22% | |
| Total Carbohydrate 26.3g | 8% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 5.4g | ||
| Protein 8.8g | 17% | |
Spinach-Leek Cream Soup
By: Boomette
Sep 3, 2008
I love spinach cream and this recipe has leek in it. From Ricardo.
SERVES 4
Ingredients
- 1 leek, mince
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon celery salt (obtional)
- 4 cups chicken stock
- 2 cups potatoes, peeled, diced (about 2 potatoes)
- 4 cups fresh spinach, packed (about 140 g or 5 ounce)
- salt and pepper
Directions
1
In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.2
Add spinach and keep cooking 1 minute.3
In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
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Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Greens > Spinach
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
Featured Reviews for This Recipe
From: bluemoon downunder
On Sep 30, 2008
Since I love leeks, garlic and spinach this fabulously delicious recipe was one that I was bound to devour enthusiastically. I made a few small changes. I used two leeks, added one onion (what Australians call brown onions and what Americans call yellow onions) and doubled the garlic. Why? Well, I've learnt from other recipes that I've made that using two different onions - leeks and regular - is an irresistibly delicious blend; and I do love garlic, so I often increase that. I've only ever had one complaint about how much garlic I use - from my brother, about thirty years ago. Maybe everyone else has just been too polite! But it wasn't just me who loved this soup. Fortunately, I'd erred on the side of generosity with ALL my ingredients so that my three guests were able to come back for seconds - and they wanted the recipe. I served the soup with dollops of Greek yoghurt. And - I just remembered - I added a pinch (about 1/4 teaspoon) of nutmeg in step two. Thank you for sharing this wonderful recipe, Boomette. Made for Newest Zaar Tag.
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