*I wrote a post to accompany this photo but Typepad ate it (the post, not the soup). I will repost it later, along with the other posts from the week after I transcribe them from my now beat up, ratty cornered journal. Short version? The soup was really, really good. And pretty too.
Our weekly CSA box often dictates our meals. I love that it forces me to search for new ways to use vegetables and fruits.
A few weeks ago, a vibrant green bunch of spinach arrived. Tired of spinach salad, I turned to one of my cooking bibles, any issue of Sunset magazine, after recalling that the October issue included a recipe for a spinach soup -- an amended version of vichyssoise. My only concern: Would the boys eat it or steer clear of the table after taking one look at the color and smelling the highly pungent leeks and spinach in the soup.
I was pleasantly surprised; they each ate two bowls.
The spinach leek and potato soup is simple and elegant, especially when served with oven-toasted croutons on top and in a white bowl. It is rich and hearty the weight of cream. I paired it with a nice sauvignon blanc (for mom and dad). Perfect for a cozy fall night.
I followed the Sunset recipe to the letter, save for one diversion; I used a Cuisinart hand blender to puree the soup instead of using a regular blender. The hand blender is another staple in my kitchen and makes pureeing soup so much easier.
Next from the test kitchen? My very first attempt at a turkey dinner, dressing and all. I admit I'm a little nervous. Any tips?
