Directions:
- 1. In a large pot, heat the butter over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes.
- 2. Add the potatoes and cook another 5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf.
- 3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend.
- 4. Season with salt and pepper and garnish with several borage blossoms. Serve hot.
- From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.03 Kcal (2684 kJ) | ||
| Calories from fat | 565.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.88g | 97% | |
|---|---|---|---|
| Cholesterol | 161.97mg | 54% | |
| Sodium | 1067.63mg | 44% | |
| Potassium | 1470.46mg | 31% | |
| Total Carbs | 16.35g | 5% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 102.1mg | 170% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 8.3mg | 46% | |
| Calcium | 291.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 105.86 Kcal (443 kJ) | ||
| Calories from fat | 93.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 97% | |
|---|---|---|---|
| Cholesterol | 26.75mg | 54% | |
| Sodium | 176.31mg | 44% | |
| Potassium | 242.83mg | 31% | |
| Total Carbs | 2.7g | 5% | |
| Sugars | 0.4g | 10% | |
| Dietary Fiber | 0.39g | 10% | |
| Protein | 1.2g | 15% | |
| Vitamin C | 16.9mg | 170% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 1.4mg | 46% | |
| Calcium | 48.1mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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