Leek-Spinach Soup

By devogirl

One of my favorite vegetables, leeks, are available all year long but seem to be at their tender best in the spring and summer. When cooked, they have a soft onion-garlic quality that emhances other vegetables. I think they're the secret ingredient to making deep-flavored soups.

**This soup can be sotred covered in the refrigerator up to 3 days, or frozen for a month. Stir in cream just before serving, if using.

Ingredients

• Olive oil
• 2 large leeks, white and light green parts only, chopped
• 1 garlic clove, chopped
• 1 medium shallot, chopped
• 1 medium fennel bulb, trimmed, quartered, cored and chopped
• Kosher salt and ground pepper
• 1/2 cup dry white wine, ie Sauvignon Blanc
• 5 cups vegetable stock or water
• 1 cup roughly chopped fresh spinach
• 1/4 cup flat leaf parsley, chopped
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Details

Servings 6

Preparation

Step 1

NOT FINISHED