Wednesday, February 15, 2012

Creamy Spinach and Leek Soup

I know spinach is good for you, and I enjoy eating it fresh or cooked. My children, however, do not. I can get them to eat a bit of it if I sneak it into The Best Lasagna in place of the zucchini, but that is about it. This week I tried my hand at sneaking it into soup on Valentine's Day. Although they were both very hesitant to eat "green soup," they both finished their bowls. After the way they both balked at eating it, I was surprised when Lucie managed to give it two thumbs up. I, for one, enjoyed it, as did my husband.

Creamy Spinach and Leek Soup

2 Tablespoons butter
1/2 cup onion, chopped
2 cups chopped leeks (they sell these frozen at Trader Joe's!)
2 cloves garlic, minced

8 ounces frozen chopped spinach (they sell this pesticide-free at Trader Joe's!)
3 teaspoons Better than Bouillon Chicken Base (or bouillon cubes)
2 cups water
1 teaspoon salt*
2 cups half-and-half

*you may want to decrease the amount of salt depending on the type of chicken base or bouillon you use.

In a large pot, melt butter. Add onion, leeks and garlic. Saute until soft. Add spinach, chicken base, water and salt (to taste). Simmer until spinach, onion and leeks are tender. Place in blender and blend until smooth. Rinse out the pot, and return blended mixture to pot. Add half-and-half and heat until warmed. Adjust seasonings if needed.

For more recipes using spinach or other greens, check out Ultimate Recipe Swap at LifeasMOM.

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