Creamy Dilled Spinach Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 cups	474ml	Thinly-sliced leeks, white and
		Light green parts - thoroughly rinsed
3 cups	711ml	Vegetable stock or broth
1 1/2 lbs	681g / 24oz	Spinach - trimmed, and
		Coarsely chopped
1 cup	237ml	Stemmed fresh dill - (loosely packed)
3/4 teaspoon	3.8ml	Salt - or to taste
1 cup	237ml	Soy milk
		Ground cayenne pepper - for garnish

Recipe Instructions

Heat oil in a large, heavy soup pot over medium-high heat. Saute leeks for 2 minutes, stirring frequently. Add stock and bring to a boil. Add spinach, dill and salt. Cover and cook until spinach is very soft, about 4 minutes.

Transfer to a blender in 2 or 3 batches and process until very smooth. Return to pot and bring to a gentle boil over medium heat. Reduce heat to very low. Stir in soy milk and additional salt, if needed. Heat thoroughly, but do not boil once the soy milk has been added.

Serve in shallow soup bowls, garnished with cayenne,

This recipe yields 4 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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