- 1 quart chicken stock
- 2 cups milk
- 2 large thyme sprigs
- 2 bay leaves
- 3 tablespoons vegetable oil
- 1 pound red potatoes, peeled and thinly sliced
- 2 large leeks, white and tender green parts only, halved lengthwise and thinly sliced
- 5 ounces spinach leaves (10 cups)
- Freshly ground pepper
- Horseradish Granité, for serving
- Eight slices of baguette, toasted
How to make this recipe
- In a saucepan, combine the stock with the milk, thyme and bay leaves. Cover and bring to a simmer over low heat.
- In a large saucepan, heat the vegetable oil. Add the potatoes and leeks and season lightly with salt. Cover and cook over moderately low heat until the vegetables are softened, about 7 minutes. Pour the stock mixture over the potatoes and leeks, cover and simmer over moderately low heat until the potatoes are tender, about 15 minutes. Discard the thyme and bay leaves.
- Bring the soup to a boil. Add the spinach and wilt over moderately high heat, 1 minute. Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper.
- Ladle the soup into bowls. Scoop a rounded tablespoon of the Horseradish Granité onto each toast. Float the toasts in the soup and serve right away.