1/4 Photos of Spinach-Leek Cream Soup
I love spinach cream and this recipe has leek in it. From Ricardo. ETA : I made it on August 27, 2011. I didn't use celery salt. I used a bag of near 170 g of spinach. After I pureed it, I tasted it and liked it that way without anything else. My son that is very picky liked this soup. I was kind of surprised. After he tasted it, he wanted a bowl.
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Units: US | Metric
- 1In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
- 2Add spinach and keep cooking 1 minute.
- 3In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
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Nutritional Facts for Spinach-Leek Cream Soup
Serving Size: 1 (375 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 226.5
- Calories from Fat 89
- Total Fat 9.8 g
- Saturated Fat 1.7 g
- Cholesterol 7.2 mg
- Sodium 376.2 mg
- Total Carbohydrate 26.3 g
- Dietary Fiber 2.7 g
- Sugars 5.3 g
- Protein 8.8 g
The following items or measurements are not included: