Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 2 cups garlic cloves (4-5 heads)
• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion (1/4-inch dice)
• 1 cup finely chopped leek, white part only
• 1/2 cup diced celery (1/4-inch dice)
• 1 bay leaf
• 1 tablespoon coarse salt
• 1 cup diced, peeled, russet potatoes
• Freshly ground pepper
• 4 to 5 cups chicken stock or canned low salt chicken broth
• 1 tablespoon coarsely chopped fresh oregano leaves or 1 teaspoon dried oregano
• 4 cups roughly chopped spinach leaves
• 1 cup heavy cream

Directions:

Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic’s heat and leave only the sweetness behind.

Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper and oregano (only if using dried), to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 20 minutes. Add the oregano (if using fresh), spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth.

Serves 4.

Nutrition:

Substitutions:

I only used 3-4 cups of chicken stock and about 1/2 cup of milk (not cream).

Recipe courtesy of Michael Chiarello.