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French Food at Home

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Monday, August 2,
8:30AM et/5:30AM pt
Hosted By: Laura Calder

Green Soup

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Green Soup
Green Soup

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Laura Calder

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Yield: 4

Ingredients

  • 2 pounds leeks (to yield 3 to 4 cups sliced leeks)
  • 2 tablespoons olive oil or butter
  • salt and pepper to season
  • 2 ounces spinach leaves
  • 1 cup cooked peas
  • 2 ounces shredded lettuce
  • A splash of milk or cream
  • lemon to taste

Directions

  1. Trim and slice the leeks, rinse well, and drain. Heat the oil in a large soup pot and sauté the leeks with salt and pepper until soft, 10 minutes. Add about 3 cups/750 ml water, add the leeks and cook with lid on till tender, 15 minutes. Add the spinach, peas and lettuce and let wilt into the liquid. Purée with an immersion blender.
  2. Press through a food mill into a clean saucepan. Reheat, boiling down the soup a bit if it is too watery, or adding water if it is too thick. Stir in the cream or milk, to desired consistency. Serve with chopped fresh mint and a squirt of lemon juice to taste.
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