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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This was written at a spur of the moment, so it has NOT been tested. Ingredients:
2 bunches fresh washed spinach (about 4c) |
1 lb leek, cleaned |
1 bunch parsley, washed |
2 lbs yellow potatoes |
4 cloves garlic, minced |
8 ounces white mushrooms |
2 tablespoons olive oil |
2 tablespoons dried dill |
1 tablespoon dried sage |
2 tablespoons mirin or 2 tablespoons white wine |
salt and pepper |
vegetable salt, as needed |
Directions:
1. Stem and chop the spinach and spin dry or let drain well on paper towels.
2. Chop the leeks into 1 long pieces and mince the parsley and garlic.
3. Slice the mushrooms into thin pieces, leaving on stems if clean.
4. Cube the potatoes into 1 pieces (roughly) and set aside with water to cover.
5. Saute the leeks, garlic and mushrooms in the olive oil with the wine or mirin and herbs.
6. When the leeks are tender, add the spinach and stir until it wilts.
7. Add the potatoes and their water.
8. Cook until the soup boils, return to a simmer and wait til the potatoes are done thru.
9. If you wish, process this now, and add extra water as needed.
10. Season with salt and pepper, or vegetable salt.
11. This may be best with overnight resting time.
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