Cold day, warm appetizer or lunch
It hardly ever snows in Portland anymore, thanks to global warming. But when it does, the kids get really excited and rush out to play in it. Coming from the Northeast, I always think it’s funny when the kids are excited about two inches of snow.
How to make spinach soup:
In a large saucepan, boil 4 cups of water with two cups of leftover miso or chicken soup over high heat. While the water’s heating, chop two leeks, first lengthwise and then crossways into 1/2 inch rounds (cut off the roots and the green part of the stem first). Add the leeks to the water. (Or you can just use onions.) Then peel and cut up two potatoes into eighths and put them in the water too.
While the leeks and potatoes are cooking, pull the leaves off a bunch of spinach and compost the stems.
When the leeks and potatoes are soft, after about 20 minutes, add the spinach and stir until it wilts. Take the soup off the heat and puree it with an immersion blender.
In a small bowl, mix two eggs, 1/2 cup of milk, and 1/2 cup of full fat Greek yogurt. Slowly add a little hot soup to the eggs, then slowly add the egg mixture back into the soup, stirring the whole time to keep the eggs from scrambling. Reheat the soup but do not let it boil. Add salt and pepper to taste, and perhaps a tablespoon of chopped mint or basil if you have them. Serve with thick slices of bread, and maybe hummus or cheese.
Vegetarian or vegan
Vegetarian, but not vegan. For a vegan soup, stop after pureeing with the immersion blender, and just add the salt and pepper and herbs then.
Can I keep spinach soup for later?
If you keep it in the refrigerator in a sealed tupperware, spinach soup will be okay to reheat for a couple of days, but not too long.