Soup of Chard or Spinach with Puréed Leeks
Puréed leeks are great to have in the freezer. Swirled into soups or tossed with roasted vegetables or rice, they add instant flavor and texture. Whenever you have time, cook some and purée them up, then freeze in 1-quart containers.
For a brilliant green taste and color, let this soup cool completely before blending in the spinach.
6 medium leeks, about 3 lbs.
4 Tbsp. butter
4-5 garlic cloves, minced
8 cups chicken broth or water
1 lb. Swiss chard or spinach, chopped
Salt and pepper
½ cup crème fraîche or yogurt (optional)
2-3 Tbsp. thinly sliced chives, for garnish
2 Tbsp. thinly sliced tarragon, for garnish
Using a blender, purée the chard or raw spinach with half of the broth. Add a bit more of the broth and purée to a soup consistency. Add the leek purée.
Working in batches, add the puréed soup to a pot and heat it through just before serving, to preserve the bright green color.
Garnish each serving with a tablespoon of crème fraîche or yogurt and a sprinkling of chives and tarragon.