A snap to prepare and loaded with nutrition, this soup makes a delicious, healthy lunch accompanied by a loaf of warm, crusty bread. The color of the soup is a beautiful, deep emerald, even with the addition of a small amount of cream, which mellows the intensity of the spinach. It's excellent even without the dairy, however, so feel free to omit this ingredient.
|2 tablespoons||butter or olive oil|
|2 tablespoons||minced shallot|
|1 small||leek (thinly sliced)|
|1 pound||Earthbound Farm Organic Baby Spinach|
|4 cups||vegetable or chicken stock|
|1/2 cup||heavy (whipping) cream|
|1 teaspoon||curry powder|
|1 tablespoon||fresh lemon juice|
|Salt and freshly ground black pepper (to taste)|
Heat the butter in a large pan over medium heat. Add the shallots and leeks, and cook until soft, stirring frequently, 5 to 10 minutes.
Turn the heat to high. And add the spinach and stock to the pan. Cook until the spinach completely wilts and is tender, about 5 minutes.
Purée the soup in batches in a blender or food processor. Return the purée to the pan and add the cream and curry powder. Gently reheat the soup, but don't allow it to boil. Stir in the lemon juice and season to taste with salt and pepper. Serve hot.