Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).
A steaming bowlful on a cold winter day is so wonderfully soothing and comforting–and it is very quick to make.
* 1 1/2 tablespoons olive oil
* 1 large leek, well-washed, white parts only, chopped
* 1 large carrot, peeled and diced
* 1 large potato, diced
* 1 parsnip, peeled and diced
* 4 cloves garlic, minced
* 5 cups vegetable stock
* Salt to taste
* Handful fresh parsley leaves, chopped
* Large handful fresh spinach leaves (around 4 ounces), rinsed and coarsely chopped
* Freshly-ground black pepper, to taste
1. In a soup pot, heat the olive oil and add the leeks, carrot, potato, parsnip, and garlic. Cook, stirring occasionally, over medium heat about 5 minutes. Add stock and salt to taste, then bring to a simmer.
2. Simmer soup, partially covered, for about 5 minutes, then stir in parsley and spinach. Simmer, partially covered, about 5 more minutes. Add pepper to taste and serve piping hot.
Serves 4 to 5.
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