Spinach, leek, and potato soup
( SERVES 4 )
In spring, a cook's thoughts turn to fresh greens.
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- Melt the butter in a large, heavy saucepan and add the leeks. Cook gently for 5 minutes until the leeks start to collapse but are still pale. Add the potato and cook gently for another 5 minutes or until the potato starts to stick to the bottom of the saucepan. Season with a pinch of nutmeg and salt and pepper, then add the stock.
- Stir the soup while you bring it to the boil, then simmer until the vegetables are completely tender. Add the spinach and bring back to the boil. Remove from the heat. Cool a little, then purée with a stick blender. Check the seasonings and serve.