Spring Soup

Ingredients

3 tbsp olive oil

3 leeks, washed and diced

3 celery stalks, washed and diced

1 clove of garlic, minced

1 large bag of fresh spinach

pinch of nutmeg

2 8 ounce packs of feta cheese, crumbled

2 cups of milk

8 cups of water

2 bouillon cubes

pepper/salt to taste

What to do

In a large pot, heat the olive oil, add the leeks, celery, and garlic. Sauté for 5 minutes. Add nutmeg and pepper. Add the water and heat until  the liquid is boiling. Add the bouillon cubes. Simmer for about 10 minutes. Add the spinach and only simmer for 1 or 2  more minutes (so your spinach stays brilliantly green). Add the feta cheese and stir it in for 1 minute. Let the soup cool for a bit. In a blender or food processor, blend batches of soup with a  small amount up to ¼ cup of milk at a time (this depends on how much you can put into your blender at one time.). Reheat the soup, but be sure not to boil it.

Serve this with croutons or even some sour cream!

This is the 12^th recipe of  Mr. Welsh’s  Class Cooks 2006.  March 30, 2006