Best Ever Spinach Carrot Leek Soup Food

CREAMY LEEK SOUP

Steps:

• Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
• Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
• Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
• Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
• Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
• Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

BEST EVER SPINACH, CARROT & LEEK SOUP

Steps:

• In a large saucepan fry the onion and garlic over a medium heat until they begin to soften.
• Add the carrots and leeks, and stir over the heat until the leeks begin to soften and break up.
• Add the spinach and stir until it wilts.
• Add half of the stock and the rest of the spinach, stir until combined.
• Cover and reduce the heat, simmer for 30 minutes and then add the rest of the stock.
• Simmer for a further 20 minutes and allow to cool slightly. Blend with a hand blender or food processor until smooth.
• Reheat as needed and serve hot!