CREAMY LEEK AND SPINACH SOUP
Number Of Ingredients 8
Steps:
- Melt 3 Tbsp butter in heavy large pot over medium heat
- Add leeks, saute until soft but not colored (about 8 minutes)
- Add wine and sugar and simmer until almost all liquid evaporates, stirring occasionally (about 4 minutes)
- Add stock
- Set aside 2 cups (packed) spinach leave and add remaining spinach to soup
- Stir until spinach wilts (about 2 minutes)
- Mix in parsley and bring to boil
- Reduce heat, cover and simmer 10 minutes to blend flavors
- Working in batches, puree soup with reserved 2 cups spinach in blender
- Return soup to pot
- Season with salt and pepper
- NOTE: Can be made 1 day ahead, cover and chill - bring to simmer before continuing
- Add cream and 3 Tbsp butter to soup
- Whisk until butter melts
- Ladle into bowls
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