Spinach and Potato Soup with Goldenrod Crumble

Ingredients

1/4 cup (50 mL) butter
1 leek, large (white and light green parts), sliced
4 garlic cloves, minced
4 potatoes, peeled and sliced
5 cups (1.25 L) chicken stock
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) salt
1/2 tsp (2 mL) marjoram, dried
1/4 tsp (1 mL pepper
1 (10 oz / 284 g) pkg spinach, fresh, trimmed
1 cup (250 mL) cream (18 %) or milk
2 eggs, hard-cooked

Directions

In large saucepan, melt butter over medium heat. Add leek and garlic; cook over low heat, stirring often, until softened, about 10 minutes. Stir in potatoes, tossing to coat. Stir in stock, lemon juice, salt, marjoram and pepper; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Stir in spinach and return to boil; reduce heat and simmer for 5 minutes. With immersion blender or in batches in blender, puree soup. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Gently reheat soup; add cream and heat through without boiling. Meanwhile, cut eggs in half; separate yolks and whites and chop each separately. Ladle soup into bowls. Garnish with mound of egg whites; top with egg yolks.

Makes: 4 to 6 servings

Preparation: 5 minutes

Cooking: 30 minutes

Nutrients per serving:

Calories: 296
Protein: 11 g
Carbohydrate: 25 g
Fat: 18 g