Best 2 Creamy Leek And Spinach Soup Recipes

CREAMY LEEK AND SPINACH SOUP

Steps:

• Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
• Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
• Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.

CREAMY LEEK AND SPINACH SOUP

Steps:

• Melt 3 Tbsp butter in heavy large pot over medium heat
• Add leeks, saute until soft but not colored (about 8 minutes)
• Add wine and sugar and simmer until almost all liquid evaporates, stirring occasionally (about 4 minutes)
• Add stock
• Set aside 2 cups (packed) spinach leave and add remaining spinach to soup
• Stir until spinach wilts (about 2 minutes)
• Mix in parsley and bring to boil
• Reduce heat, cover and simmer 10 minutes to blend flavors
• Working in batches, puree soup with reserved 2 cups spinach in blender
• Return soup to pot
• Season with salt and pepper
• NOTE: Can be made 1 day ahead, cover and chill - bring to simmer before continuing
• Add cream and 3 Tbsp butter to soup
• Whisk until butter melts
• Ladle into bowls