Ingredients
1 pound spinach
1 shallot
1 leek
1 stick celery
1 medium or 2 small waxy potatoes (peeled and cubed)
Parsley (sprig or more)
2 cloves garlic
Small piece of fresh ginger
Sea salt
Freshly ground pepper
Good quality olive oil
Blender or plunger to puree the soup
Preparation
Mince the leeks, celery, and shallots and saute gently in a tablespoon or more (your choice) of excellent olive oil until they are soft. Add other ingredients (saving a few spinach leaves and some parsley) and a quart of water, then cook gently for 1/2 hour. Blend with whatever you have (I use a plunger for soups), then serve piping hot with the remaining spinach and parsley chopped finely and sprinkled over the top, as well as drizzled olive oil. Hearty whole grain bread is a good accompaniment. All you need if you want more is a few chunks of delicious cheese to finish off the bread.
