Zucchini and Spinach SoupBrian Leatart
What to drink: Hagafen 2002 Sauvignon Blanc, Napa Valley (kosher) or Brancott Vineyards 2002 Sauvignon Blanc, Marlborough, New Zealand.
Recipe information
Yield
Makes 8 servings
Ingredients
1/4 cup olive oil
2 medium onions, chopped
1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
1 12-ounce russet potato, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1 6-ounce bag baby spinach leaves
1 1/2 cups coarsely chopped cilantro
Preparation
Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)
