From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Slightly cook spinach; drain, puree, and set aside. Saute leeks and onion in butter until yellow. Add potatoes, carrot, chicken stock and salt. Bring to a rapid boil, cover, reduce heat, and simmer until vegetables are soft. Puree in blender or mash through sieve. Add milk, cream and spinach. Season with white pepper. Chill.
SERVES: 14
- 1 package frozen spinach
- 4 leeks, white part, finely sliced
- 1/4 cup finely chopped onion
- 1/4 cup butter
- 5 medium Idaho potatoes, peeled and cubed
- 1 carrot, peeled and chopped
- 1 quart chicken stock
- 1 teaspoon (or more) salt
- 2 cups milk
- 3 cups cream
- White pepper
TO PREPARE:
Slightly cook spinach; drain, puree, and set aside. Saute leeks and onion in butter until yellow. Add potatoes, carrot, chicken stock and salt. Bring to a rapid boil, cover, reduce heat, and simmer until vegetables are soft. Puree in blender or mash through sieve. Add milk, cream and spinach. Season with white pepper. Chill.
SERVES: 14
