Spinach Soup
- 10 cups vegatable broth
- 4 small red potatoes, peeled and quartered
- 2 medium white or yukon potatoes, peeled and quartered
- 2 bunches parsley, rinsed
- 4-5 celery stalks
- 18 oz spinach, pre-washed and rinsed
- 3-4 medium leeks, split lenghtwise, sliced and triple rinsed
- salt pepper to taste
- Boile potaotes in salted water to fork tender while sauteing other ingredients. In a large frying pan, add a 1/2 cup broth and cook leeks on medium high until tender, about 8 -10 minutes. Pour leeks into blender with additional 1/2 -3/4 cup broth. Pulse about 10 seconds. Pour into a large stock pot and place on low heat. Do the same with celery, parsley and spinach. Add remaining broth to stock pot. Drain potatoes well. Add to stock pot. With a potato masher, mash straight down to break them down into very small chuncks without being creamy like mashed potatoes. Salt and pepper to taste.
vegatable broth, red potatoes, white, parsley, celery, leeks, salt pepper
Taken from www.epicurious.com/recipes/member/views/spinach-soup-1202379 (may not work)