OK, this soup is not not the healthiest there is but I don't believe in being rigidly healthy all the time...well, maybe that should be read: I don't manage to eat healthy all the time. But still, I think we need to eat a bit richer food now and then and this is definitely a richer soup than I usually make but I felt a need to make a rich soup and thought that maybe my body needs that right now so I made it and I am happy I did cheat myself about that body craving bit and went ahead! The leek makes the soup sweet and the shrimps add a salty touch-just perfect in my opinion.
Don't forget that Paper Chef starts tomorrow!
RICH AND CREAMY LEEK SOUP WITH BABY SPINACH AND SHRIMPS
2 servings
180 g/6,3 oz leek
1-2 dried bay leaves
200 ml/ 0,85 cup fresh cream
400 ml/1,7 cup vegetable stock
a fistful of baby spinach
shrimps, peeled and as many you feel like
salt
butter
- Slice the leek rather finely and cook it in a pan in a knob of butter together with the bay leaf until the leek has softened.
- Add stock and cream and simmer for about 10 minutes.
- Run the soup in a blender until creamy and pour it back in the pan. Check the salt.
- Heat up the soup again and add baby spinach and shrimps, stir and serve.
Came across your blog while looking for a spinach recipe...gorgeous photo!
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