Spinach Soup

1. 1

   Mince the leeks, celery, and shallots and saute gently in a tablespoon or more (your choice) of excellent olive oil until they are soft. Add other ingredients (saving a few spinach leaves and some parsley) and a quart of water, then cook gently for 1/2 hour. Blend with whatever you have (I use a plunger for soups), then serve piping hot with the remaining spinach and parsley chopped finely and sprinkled over the top, as well as drizzled olive oil. Hearty whole grain bread is a good accompaniment. All you need if you want more is a few chunks of delicious cheese to finish off the bread.

* Per serving · 4 servings · Values may vary.

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