Ingredients:
1 package frozen spinach
4 leeks, white part, finely sliced
1/4 cup finely chopped onion
1/4 cup butter
5 medium Idaho potatoes, peeled and cubed
1 carrot, peeled and chopped
1 quart chicken stock
1 teaspoon (or more) salt
2 cups milk
3 cups cream
White pepper
Procedure:
Slightly cook spinach; drain, puree, and set aside. Saute leeks and onion in butter until yellow. Add potatoes, carrot, chicken stock and salt. Bring to a rapid boil, cover, reduce heat, and simmer until vegetables are soft. Puree in blender or mash through sieve. Add milk, cream and spinach. Season with white pepper. Chill.
Serves 14 people.
