Tuesday, October 15, 2013

No-Cream Creamy Basil Spinach Soup

from: Mel's Kitchen Cafe

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).
         1 tablespoon olive oil
         1 clove garlic, crushed
         1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
         2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
         1 teaspoon salt
         1/2 teaspoon pepper
         2 cups low-sodium chicken stock
         2 tablespoons fresh basil
         2-3 cups fresh spinach, coarsely chopped
         1-2 cups cooked chicken
  In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
Transfer the mixture to a blender and add the basil. Carefully blend (in                     batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Maria's notes:  I made this soup thinking I would just have it for lunch that week.  I came home from a meeting one evening after everyone had eaten.  I decided to heat up a bowl of this soup.  Trey wanted to taste it.  I was so surprised because he asked for his own bowl.  He LOVED it.  He asked what was in it and when I told him he said, "I don't like zucchini or spinach--except for in this soup!"

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