Spinach and Vegetable Puree

A great creamy soup that includes a variety of vegetables. Good for almost any dinner but especially nice for a formal occasion. This is an elegant first course best followed by grilled or broiled fresh fish such as halibut with steamed vegetables and warm rolls and butter.

Makes approximately eight portions (in cream soup bowls)

Ingredients
2 leeks, thinly sliced, white part only
1 finely chopped yellow onion
2 ribs of celery, finely chopped
Butter
1 large russet potato, peeled and cubed
3 cups chicken or vegetable stock (use slightly less if you like a thicker soup)
1 bay leaf
White pepper, to taste
Dash of nutmeg
3 cups well-washed, finely chopped fresh spinach
1 ½ cups milk or half and half
Sour cream or heavy whipping cream for garnish

Directions
Saute the leeks, onion, and celery in butter. Add the chicken or vegetable stock, potato, and bay leaf. Simmer for twenty minutes or until the potato is soft. Add the spinach and simmer for another twenty-five to thirty minutes. Remove the bay leaf, let the soup cool slightly then puree in a blender or food processor. Pour back into the pot and add the milk or half and half. Stir and add a generous dash of nutmeg and white pepper. Warm thoroughly but don’t boil.

Pour into bowls or cream soup cups and add a dollop of sour cream or a swirl of fresh, room temperature whipping cream and chopped chives, if desired.