CHEF JEFF — ONE BYTE AT A TIME: Fresh Spinach Soup

This creamy soup is healthy as well as tasty.

Fresh Spinach Soup

2 tablespoons butter or olive oil

2 tablespoons minced shallot

1 small leek, thinly sliced

1 pound baby spinach, washed

4 cups vegetable or chicken stock

½ cup heavy cream

1 tablespoon fresh lemon juice

1 teaspoon curry powder

Salt and freshly ground pepper to taste

Heat butter or oil in large pan over medium heat. Add shallots and leeks. Cook until soft, stirring frequently, 5 to 10 minutes. Turn heat to high. Add spinach and stock to pan. Cook until spinach completely wilts and is tender, about 5 minutes. Puree soup in batches in blender. Return puree to pan. Stir in cream and curry powder. Gently reheat soup, but don’t allow it to boil. Stir in lemon juice. Season to taste with salt and pepper. Serve hot.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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