Fresh Spinach Curry Soup

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Fresh Spinach  Curry Soup

 

2 tablespoons butter or olive oil

2 tablespoons minced shallots

1 small leek, thinly sliced

1 pound baby spinach

4 cups vegetable  stock

1/2 cup heavy (whipping) cream or Silk soy creamer will work

1 teaspoon curry powder (I use hot curry powder)

1 tablespoon fresh lemon juice

salt, to taste

freshly ground pepper, to taste

 

Heat the butter in a large pan over medium heat. Add the shallots and leeks and

cook, stirring frequently, until soft, 5 to 10 minutes.

Turn the heat to high and add the spinach and stock to the pan. Cook until the

spinach completely wilts and is tender, about 5 minutes.

Puree the soup in batches in a blender or food processor. Return puree to the

pan and add the cream and curry powder. Gently reheat the soup, but do not allow

it to boil. Stir in the lemon juice and season to taste with salt and pepper.

Serves 4.