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CREAMLESS
SPINACH SOUP
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- 2 Tbsp olive oil
- 2 pounds of chopped spinach
- 1 cup medium diced leek
- 6 cups water
- 1 cup medium diced onion
- 1 cup medium diced carrots
- 1 tsp garlic, chopped
- 1 cup medium diced celery
- 2 bay leaves
- Sprig of thyme
Heat the olive oil in a medium stock pot and sauté
the garlic for two minutes. Add onion, celery, leeks, and
carrots to the pot. Sauté until the onions are translucent.
Add water, bay leaves, and thyme to the stock pot. Bring to
a boil and reduce to simmer for one hour. Allow to set for
one hour to cool. Remove bay leaves and thyme, Puree the stock
in a blender. Pour the puree back into the stock pot and add
spinach. Bring to medium heat and cook until spinach wilts.
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