Spinach is currently in season and part of this week’s Panier du Fermier box. This leafy green is paired with leeks and potatoes which gives this soup a creamy texture.
Ingredients (Makes 4 to 6 portions)
3 cups fresh spinach (stems removed) 6 small potatoes or 3 medium potatoes (cubed) 1 leek (sliced) 6 cups vegetable stock Extra-virgin olive oil Ground pepper and salt Microgreens (for garnish)
In a large saucepan, sauté the leek at medium heat with evoo for 5 minutes. Add the potatoes and broth. Bring to a boil, reduce heat at simmer uncovered for 20 min. Add spinach and simmer for 5 min. With a hand mixer, purée the soup and serve. Garnish with microgreens and enjoy!