CREAMY LEEK AND SPINACH SOUP

Creamy Leek and Spinach Soup image

Number Of Ingredients 8

6 tablespoons Butter
1-1/2 pounds Leeks - white and pale green parts only, thinly sliced (3 cups)
1/4 cup White wine, dry
1 pinch Sugar
3-1/2 cups Chicken stock or low-salt broth
1-1/2 package Spinach leaves, stemmed (10 oz packages)
1 cup Italian Parsley - coarsely chopped
1/2 cup Whipping cream

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