in Soup Recipes, Thailand

Spinach soup with leek

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Ingredients for 4 servings:

  • 1 point leaf spinach, frozen
  • 2 stalk(s) leeks
  • 1 liter chicken broth
  • salt and pepper
  • 4 cloves garlic
  • 2 tsp coriander, ground
  • 40 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Thaw the spinach. Trim the leeks and slice them into rings. Bring the broth to a boil. Add half a teaspoon each of salt and pepper, along with the leeks, and simmer over low heat for 20 minutes. Add the spinach and simmer for another 10 minutes. Remove the soup from the heat and puree. Crush the garlic and coriander in a mortar. Sauté the garlic puree in hot butter over low heat for two minutes. Add to the soup and simmer for five minutes. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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