Contributed by Earthbound Farms
A snap to prepare and loaded with nutritional goodness, try this soup for a 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 is excellent without the dairy, however, so feel free to omit this ingredient.
2 tablespoons butter or olive oil
2 tablespoons minced shallots
1 small leek, thinly sliced
1 pound baby spinach
4 cups vegetable or chicken stock
1/2 cup heavy (whipping) cream
1 teaspoon curry powder
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground pepper, to taste
Heat the butter in a large pan over medium heat. Add the shallots and leeks and cook, stirring frequently, until soft, 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.
Puree the soup in batches in a blender or food processor. Return puree to the pan and add the cream and curry powder.
Gently reheat the soup, but do not allow it to boil. Stir in the lemon juice and season to taste with salt and pepper.