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Ingredients
| leeks: 1 whole leek (thinly sliced) |
| carrots: 1 (sliced) |
| celery: 1 stalk (sliced) |
| olive oil: 1 Tbl |
| chicken stock: 2 qts |
| spinach: 2 lbs |
| salt |
| black pepper |
| parmesan cheese (grated): 1/2 cup |
Spinach Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Saute leek, carrot and celery in oil in a large saucepan until tender.
- Add chicken stock and heat to boiling. Add spinach and cook, uncovered, for 2 minutes, or until spinach wilts.
- Process in a food processor or blender (stick blender!) until smooth.
- Return to pan and heat until hot.
- Serve sprinkled with cheese.