Potato Spinach Soup
From Chef and Author Wolfgang Puck
This is an ideal soup for cold winter months.
1. In a 4-quart saucepan or stockpot, heat the olive oil. Over
medium-high heat, sweat the coarsely chopped leeks for about 5 minutes.
Add the potatoes and garlic and continue to sweat 2 or 3 minutes
longer, stirring occasionally.
2. Pour in 5 cups stock, lower the heat, and simmer until the potatoes are very tender, 20-25 minutes.
3. Blanch the spinach, drain, and chop coarsely. Transfer the spinach
to a clean linen napkin and squeeze out the juice. Reserve the spinach.
4. Puree the soup in a blender, strain through a medium strainer, and
return then soup to a clean pot. If the soup is too thick, add the
remaining 1 cup of stock. Place the creme fraiche in a small bowl.
Whisk some of the hot soup into the bowl until the creme fraiche is
completely dissolved and then whisk back into the pot.
5. Break up the spinach and stir into the soup. Season with the lemon
juice, pepper, and nutmeg to taste. Correct seasoning as necessary.
Heat over a low flame.
6. Meanwhile, in a medium saucepan, heat about 1 inch of vegetable oil
to 325 F. Cut the remaining leek into julienne and lightly coat with
flour, shaking off any excess. Carefully place the julienned leek into
the hot oil and cook until golden, 1 or 2 minutes. Remove with a flat
strainer and drain on a clean towel.
Ladle the soup into heated bowls. Sprinkle some of the fried leeks into each bowl and serve immediatley.
To prepare ahead
Prepare through step 4. Reheat the soup over a low flame and continue with the recipe when ready to serve.