Spring Green Soup

Spring is the most glorious season of the year in DC.  There are flowers, literally, everywhere.  For a few weeks, it seems like there isn’t a tree in the mid-Atlantic region that’s not in bloom.  Dogwood, cherry trees, and my favorite redbuds are on every street corner.  And then there are the fields of daffodils, the flowers blooming up and down every street in the city, and you should see my neighborhood – gardens in bloom everywhere.  It’s gorgeous.  I love it.

Unfortunately for me, spring in DC also brings epic amounts of pollen – obviously – and every year my body completely revolts.  I usually spend several weeks of the spring holed up indoors and even that isn’t enough to keep me from coming down with a miserable case of spring allergies.  In the worst years, I’m virtually unintelligable.  This year I thought I was getting off easy and I got cocky and went out for a run on Sunday morning.  I waited until the worst pollen time (5:00-10:00 a.m.) was over, but I was out the door at about 10:05 and apparently I didn’t wait long enough, because I am a mess now.  Yesterday I spent the entire day sneezing and rubbing my eyes.  Fortunately, my office is well acquainted with my allergy woes and they know I’m not contagious!  Still, by the end of the day I was a pretty unhappy girl and desperately in need of something soothing and nourishing.  I knew exactly what I wanted – green soup.  Between the leeks, potatoes and spinach, I enjoyed each and every nutrient.  Now, I’m not delusional – I know that green soup isn’t going to cure my allergies.  But it’s a nice way to celebrate the season while I stare wistfully at the gardens outside my window.  Here’s to a few days of low pollen counts…

Spring Green Soup

2 tablespoons olive oil
3 leeks, white and light green parts only, cleaned
3 potatoes, large-diced
kosher salt
5 cups water
1 tablespoon Better Than Bouillon vegetable base
4 large handfuls baby spinach
freshly ground pepper to taste

  • In a large cast iron pot, heat olive oil over medium-high.  Chop leeks and add to oil.  Season with a pinch of kosher salt and stir to coat with oil.  Allow leeks to cook down for about 5 minutes.
  • Add potatoes and season with another good pinch of kosher salt.  Stir potatoes and leeks together.
  • Add water and Better Than Bouillon and bring to a boil.  Cook for 20-25 minutes, until potatoes are fork tender.
  • Add spinach and stir into soup until spinach is wilted down.  Blend soup in a high speed blender or in the pot with an immersion blender until it reaches the consistency desired.  Season to taste with freshly ground black pepper.  Garnish with a drizzle of extra-virgin olive oil and serve immediately.

Source: Covered In Flour

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