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Emerald Soup

 

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Emerald Soup
 

 

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Recipe

Emerald Soup

The color of this healthy soup is just beautiful. It is a bright emerald green, hence the name. I like using precut fresh spinach from the bag. I grab a handful at a time, gather it together, and coarsely chop it with a knife. It takes no time at all to prepare.

Times

  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min

Servings

6-8

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts thinly sliced, discarding the rest
  • 2 garlic cloves, chopped
  • 3 cups vegetable or chicken stock
  • 1 1/2 pounds fresh spinach, stems removed and coarsely chopped
  • 1 cup loosely packed fresh dill, stems removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 cup nondairy creamer or soymilk
  • cayenne pepper

Directions

In a large soup pot, heat the oil over medium-high heat. Sauté the leeks and garlic for 2-3 minutes, stirring frequently. Add the stock and bring to a boil.

Add the spinach, dill, salt, and white pepper. Cover and cook 5-6 minutes or until the spinach is very soft.

Transfer to a food processor or blender and process until smooth. You can also use an immersion blender in the pot. Return to the pot and bring to a gentle boil over medium heat for 5 minutes. Reduce the heat and add the creamer or soy milk. Heat thoroughly, gently stirring. Do not bring to a boil.

After you ladle out each portion, sprinkle each bowl with the cayenne for flavor and color.

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About Susie Fishbein

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Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.

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