- 7
Ingredients
- 1 tsp olive oil
- 3 slices bacon
- 8 oz mushrooms, trimmed and sliced
- 2 leeks, white and pale green parts, cleaned and sliced
- 1/2 cup dry white wine
- 1 russet potato, peeled and cubed
- 2 cups frozen peas
- 8 oz baby spinach
- 2 Tbsp fresh lemon juice
- 1/4 cup 2% plain Greek-style yoghurt
- Lemon zest for garnish
Preparation
Step 1
1. Heat oil in large pot over medium heat. Add bacon and cook until crisp, about 6 minutes. Drain on papertowels. Crumble and set aside.
2. Remove all but 1 tablespoon bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.
3. Add potato and 5 cups water. Bring to a boil. Simmeer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.
4. Puree soup in blender, working in batches, until smooth. Return to pot and bring to a simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. Ladle into bowls and dollop evenly with yoghurt and sprinkle with reserved bacon. Garnish with lemon zest and additional pepper.