SPINACH POTATO SOUP WITH PISTACHIO GREMOLATA
Spinach Potato Soup
- 2 tbsp butter, ghee, or olive oil
- 1 large leek thinly sliced
- 2 cloves garlic minced
- 12 oz yukon gold potatoes peeled and diced to 1" cubes
- 4 c chicken bone broth or vegetable broth
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 5 oz baby spinach
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tbsp lemon juice
- 1/4 c extra virgin olive oil for garnish
- 1/4 c roasted salted pistachios crushed
- 2 tbsp minced parsley
- 1 tbsp minced chives
- 1 tbsp lemon zest
- 1 clove garlic minced
- pinch sea or kosher salt
- Place a dutch oven over medium heat. Add the fat and allow it to heat up (about 1 minute). Add the leeks plus a pinch of salt and saute, stirring occasionally, until soft and browning around the edges, 6-7 minutes.
- Add the garlic to the leeks and saute until fragrant, about 1 minute.
- Add the potatoes, broth, salt and pepper, then stir to incorporate. Increase the heat to high and bring the liquid to a boil. Reduce the heat to low and simmer until the potatoes are cooked through, 20-25 minutes.
- While the soup is simmering, prepare the gremolata. Mix the pistachios, parsley, chives, lemon zest, garlic, and salt in a small bowl until thoroughly combined. Juice the zested lemon and set aside for use later in the recipe.
- Once the potatoes are cooked through, add the spinach, parsley, and chives to the dutch oven and simmer until the spinach is soft, but the herbs are still bright, 2-3 minutes.
- Remove the soup from heat, then add the lemon juice. Using an immersion blender, puree until completely smooth. Add additional water or broth as needed to thin to desired consistency.
- Ladle the soup into bowl. Garnish with a tablespoon of extra virgin olive oil and sprinkle of gremolata. Serve immediately, or chill and serve cold.
If serving chilled, a thinner consistency is suggested. Add an additional cup of broth to in Step 3.
This article adapted from this site