Creamy Leek and Spinach Soup Good Recipes

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Creamy Leek and Spinach Soup

"Creamy leek, spinach, and ham soup. Serve with a pleasant bread."

Ingredients :

2 1/2 tablespoons butter
1 leek (white element best), chopped
1 (10 ounce) bundle frozen chopped spinach, thawed and tired
6 tablespoons all-cause flour
nine cups chicken broth
2 cups cubed fully cooked ham
1 ham bone (optionally available)
2 cups undeniable yogurt
2 egg yolks
1 pinch salt and floor black pepper to taste

Instructions :

Prep : 10M	Cook : 12M	Ready in : 40M

Heat butter in a stockpot over medium warmth; cook dinner and stir leek and spinach till leek is gentle, five to ten mins. Stir flour into leek aggregate and cook dinner over medium-high, stirring continuously, until combination flour is dissolved, approximately 2 mins. Remove stockpot from warmth.
Mix broth, ham, and ham bone into leek aggregate; prepare dinner, stirring sometimes, over low warmth till soup is barely thickened, approximately 15 minutes.
Blend yogurt, egg yolks, salt, and pepper collectively in a blender or food processor until smooth; cautiously stir into soup. Cook soup until heated thru, about five minutes more. Remove and discard ham bone.

Notes :

The bird broth may be replaced with half bird broth and half water, if desired.
Fresh spinach can be used in region of the frozen, if favored. If so, cook spinach in boiling water and drain properly.
Canadian bacon can be used in region of the ham, if favored.

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