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

Bon Appétit

April 2007