Creamy Leek and Spinach Soup recipe
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Ingredients
- 2 ½ tablespoons butter 1 leek (white part only), chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 6 tablespoons all-purpose flour 9 cups chicken broth 2 cups cubed fully cooked ham 1 ham bone 2 cups plain yogurt 2 egg yolks 1 pinch salt and ground black pepper to taste
Nutrition Info
- 136.7 caloriescarbohydrate: 8 gcholesterol: 55.6 mgfat: 8.1 gfiber: 0.9 gprotein: 8.1 gsaturatedFat: 3.7 gservingSize: -sodium: 367.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Leek and Spinach Soup
Directions
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Heat butter in a stockpot over medium heat, cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
Mix broth, ham, and ham bone into leek mixture, cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth, carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.