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