Spinach and Mint Soup
Paprika oil adds a hit of color — and flavor.
1/2 cup extra-virgin olive oil, divided
1 1/2 cups chopped onion
1 russet potato (9- to 10-ounce), peeled, thinly sliced
2 large cloves garlic, peeled
4 1/2 cups low-salt chicken broth (or more)
3 green onions, chopped
2 10-ounce pkgs frozen chopped spinach, thawed, drained very well
1 cup fresh mint, chopped, divided
1/3 cup fresh cilantro, chopped
2 teaspoons Hungarian sweet paprika
1. Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes.
3. Add potato and garlic; sauté 5 minutes.
3, Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes.
4. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
5. Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired.
6, Season soup with salt and pepper.
Note: Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
7. Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute.
8. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.
Makes 8 servings.
source: Evan Kleiman