Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons unsalted butter 6-8 leeks, white and green, halved and chopped 3 cups no-chicken broth 1 cup milk 4 cups potato, peeled and diced 1/8 teaspoon nutmeg, preferably freshly ground kosher salt and freshly-ground pepper to taste 6 cups fresh, whole baby spinach leaves 1 Tablespoon sherry, optional DIRECTIONS Melt butter over medium heat in a lidded saucepan. Add leeks, cover and cook until softened, stirring occasionally. Add broth and milk, bring to a boil, then stir in diced potatoes. Return to boil, reduce heat to low, cover and simmer until potatoes are tender. Taste and season as desired. Stir in spinach and sherry. Simmer uncovered until spinach is cooked and soup is thickened. Serve hot. Cover and refrigerate leftovers. VARIATION: Puree soup in blender and serve chilled like a traditional vichyssoise. Copyright © 2014 Stefanie Samara Hamblen |
