Creamy Leek and Spinach Soup Recipe

Directions

Ingredients :

2 ½ tablespoons butter

1 leek (white part only), chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

6 tablespoons all-purpose flour

9 cups chicken broth

2 cups cubed fully cooked ham

1 ham bone (Optional)

2 cups plain yogurt

2 egg yolks

1 pinch salt and ground black pepper to taste

Methods :

Step 1

Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.

Step 2

Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.

Step 3

Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.