This is a great big bowl of smooth green freshness. Half an hour from start to finish, and you will have before you a soup that is perfect whatever the season. Hot in winter, chilled in summer, or room temperature anytime, preferably consumed with big hunks of bread.
I’ve been making this soup for years. It combines two of my favorite veggies. This time, given the winter scape and frost glazing the windows, Paulo and I were craving the steaming hot version, poured into mugs around which we could wrap our hands. We set the oil and butter to heating, the leeks to sauteing, and in no time Paulo was wielding the immersion blender with a hint of tool addict’s glee. He pureed the bubbling mixture without spattering a drop. We had no bread in the house, but found some good crackers in the cupboard, and proceeded to eat half the soup in one sitting. The remainder vanished at lunch the next day. Its disappearance remains a mystery.
Creamy Spinach and Leek Soup
1 T butter (or oil)
2 lbs leeks, sliced crosswise
1 tsp salt
1/2 cup dry white wine
5 cups chicken or vegetable broth
1 lb fresh spinach
1/2 cup heavy cream (or coconut milk)
In a deep, wide pan, heat the oil and butter over medium heat. Saute the leeks, stirring frequently, until they are quite soft, about 10 minutes, adding the salt halfway through. Add the wine and simmer until it has nearly evaporated, about 3 minutes. Pour in the broth, and bring to a boil. Add 3/4 of the spinach and stir until just wilted, a minute or two.
Remove the pan from the burner. Stir in the remaining 1/4 of the spinach and immediately puree the soup with an immersion blender (or a regular blender). Return the pan to the burner. Stir in the cream. Season with pepper, as well as with more salt if needed. Heat through. Serve hot, warm, or cold, preferably with big hunks of good bread.