Accompanied story, “Being Good to the Earth,” published 3-20-2014
1 pound spinach
1 pound leeks
4 cups chicken or vegetable broth
1 large potato
Croutons, optional
Trim tough stems from 1 pound of spinach and rinse.
Cook 1 pound cleaned, sliced leeks in butter with salt, stirring, until softened, about five minutes.
Add four cups vegetable or chicken broth and one large chopped and peeled Yukon gold potato.
Bring to a boil, covered, and then simmer until potato is tender, 10-15 minutes.
Add spinach and cook until wilted, about one minute.
Puree soup in blender in batches.
Reheat pan, thinning with some broth if you like. Season with salt and pepper.
Top with croutons.
Serves 4-6.
