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