The last time I made leek and potato soup, I pushed a handful of spinach leaves into the pot as soon as the other vegetables were perfectly tender. Then I puréed the soup using a stick blender. I expected that it would turn out to be a soft, creamy green, but instead it was as brightly coloured as the leaves of the acanthus that grows on the steep bank beyond the kitchen window. I served the soup straight away before the beautiful colour had a chance to fade. It tasted good, too.
|2||Leeks, medium, trimmed, sliced and thoroughly washed (Main)|
|3||Floury potatoes, or all-purpose potatoes, medium, peeled and diced (Main)|
|1 pinch||Ground nutmeg|
|1 pinch||Salt and freshly ground black pepper|
|1 Ltr||Vegetable stock, or use chicken stock or water|
|500 g||Spinach, washed, with tough stalks cut off|
AdvertisementAdvertise with NZME.
- Melt the butter in a large, heavy saucepan and add the leeks. Cook gently for 5 minutes until the leeks start to collapse but are still pale.
- Add the potato and cook gently for another 5 minutes or until the potato starts to stick to the bottom of the saucepan. Season with a pinch of nutmeg and salt and pepper, then add the stock.
- Stir the soup while you bring it to the boil, then simmer until the vegetables are completely tender.
- Add the spinach and bring back to the boil. Remove from the heat.
- Cool a little, then purée with a stick blender. Check the seasonings and serve.