Leeks - 2 lb (coarsely chopped)
Onions - 12 oz (peeled and chopped)
Potatoes - 7 oz (peeled and sliced)
Butter - 4 tbsp
Vegetable or chicken broth - 6-8 cups
Double cream 1-1 1/2 cup
Salt and ground black pepper to taste
For spinach sauce:
Butter - 1 tbsp
Double cream - 2/3 cup
Spinach - 4 oz
Zest of 1 lemon
Directions:
Melt the butter in a pan, simmer onions and leeks for 10 minutes.
Pour the broth, cream and add potatoes. Bring to a boil, cover and simmer for 30-40 minutes.
Melt the butter in a pan, saute spinach with lemon zest for 5 minutes.
Pour cream and simmer for 1-2 minutes. Grind the sauce in a blender.
Pour cooked soup in bowls and add the spinach sauce.
Number of servings - 6-8
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