Leek and Lemon Soup


1 Tbsp olive oil
1/2 cup onion
2 large leeks
3 cups chicken or vegetable broth
4 cups spinach leaves
1/2 cup diced parsley
1 lemon, zest
1/2 cup lemon juice, fresh

Heat a medium pot over medium heat. Add the oil, onions and leeks. Saute for 3 minutes, stirring occasionally.

Add the broth and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

Remove from heat. Add the spinach, parsley, lemon zest, and lemon juice. Stir until the spinach wilts.

Puree gently with a hand-held immersion blender, or blender. Leave the texture a little chunky.

How do I clean Leeks?
Cut off the dark greek part, you only what the white and light green parts. Leeks are grown in sand, so you will have to clean it very well. Make a lengthwise cut from the bottom to the top cutting only halfway through. Stick it in a sink of cold water, fan the leaves and swish in the water. Then rinse under running water, slice and use.


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