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Borrowed from cucina nicolina with a few minor additions and subtractions:

  • 3 leeks, sliced thinly and rinsed
  • 2 large cloves garlic
  • 4 cups vegetable broth
  • 2 cups water
  • 1/2 bunch asparagus, chopped with its woody ends discarded
  • 1/2 pound spinach washed and chopped
  • salt and pepper

In a large pot, sautée the leeks and garlic in a few tablespoons of olive oil over low heat. When they are beginning to soften, add the broth and bring to a boil. Add the asparagus and cook on high heat for a few minutes, then reduce to a simmer. Add the water and spinach, and simmer for about 10 minutes to let the flavors blend. Then pour contents into a blender and puree. Season with salt and pepper, and serve hot.

For original recipe, click here.

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