1/2 T olive oil
1/2 T butter
2 medium leeks, sliced
1 medium onion, diced
3 medium carrots, sliced
2 stalk celery, sliced
10 sprigs fresh parsley, chopped
1/4 t dried marjoram
1 t salt
4 C vegetable broth
1 1/2 C water, divided
1 C frozen or fresh peas
1 bunch spinach, washed & stemmed
1 t black pepper
1/2 t white pepper
2 1/2 t rice vinegar
Sautee the vegetables, parsley, marjoram, and salt in the oils plus 1/2 C water for 5 minutes. Add the vegetable broth and remaining water. Bring to a boil, then reduce heat, cover, and simmer until vegetables are tender.
Stir in peas & spinach and cook until bright green & wilted. Remove from heat and run batches through blender or food processor (or stick blender, I suppose). Return to pan.
Add pepper & vinegar and serve.
I like things tangy and peppery, so you can adjust those two things down to start and add more as you like it.
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