We’re still struggling to process through the events of Friday’s tragedy in Newtown, Connecticut. We’ve been grasping for words to express our prayers of hope for those of you experiencing a grief we cannot fully understand — our hearts ache for you in this time.
It’s difficult to know where to go from here, especially in the midst of a holiday season. For many of us, the holidays are full of joy and surrounded by family and friends, but for others, they will be a painful reminder of lost or distant loved ones. Our thoughts are with you.
Here’s is the last of our holiday offerings — a delicious, creamy soup full of greens and leeks. It would be a perfect starter, or even a meal in itself, since it is fairly rich – perhaps for a Christmas Eve or New Year’s Eve dinner. We loved the strong taste of the leeks in this soup, along with the velvety texture.
The soup is one my mom made growing up, so it holds a special place in my heart. We enjoyed it recently with my parents — and my mom would make sure to mention that the original recipe calls for ham. If you’re a fan, stir in some cooked ham in the last step — it adds a nice salty counterpoint.
- 1½ tablespoons butter
- ½ pound spinach
- 2 large leeks, white part only
- 3 tablespoons flour
- 2.5 cups vegetable broth
- 2.5 cups water
- ½ teaspoon kosher salt
- 1 8 ounce packages cream cheese at room temperature
- 1 cup yogurt
- 2 egg yolks
- ½ cup chives
- Kosher salt
- Fresh ground pepper (or white pepper if you have it)
- Optional: Cooked ham (the original recipe calls for it; if you eat meat this would be a great option)
- Chop the spinach, the white part of the leeks, and the chives. (To chop the leeks, chop off the dark green stems of 3 leeks and the bottom root, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes. There will be dirt in between each layer of the leeks, so when you’ve finished chopping them, rinse them thoroughly in a colander.)
- Heat 1½ tablespoons butter in a heavy soup kettle; cook the leeks and spinach gently in the melted butter. When the veggies are soft, sprinkle in 3 tablespoons flour, and cook for 2 minutes over medium-high heat, stirring constantly.
- Add the broth, water and salt. Return to low heat and continue to stir until the mixture thickens slightly. Simmer for 15 minutes.
- Mash the cream cheese in a small bowl. Sprinkle with salt and white to taste, and stir in 1 cup yogurt and 2 egg yolks. Beat the mixture until smooth.
- Carefully stir the cheese mixture into the soup and cook over low heat for 5 minutes, stirring constantly. Serve the soup piping hot, garnished with chopped chives.