Soup: Spinach Parsley Cilantro
by Lishka DeVoss

You will need an immersion blender or regular blender for this recipe.

YIELD 2 meal servings, or 4 starters

INGREDIENTS

DUTCH OVEN (or deep heavy pot):
2 tbsp unsalted butter, or olive oil

BOWL ONE:
1 leek, white and light green parts, chopped
1 celery stalk, sliced thin

PREP BOWL:
2 garlic cloves, finely chopped
1 tsp rosemary or thyme
1 bay leaf

BOWL TWO:
1/2 pound Idaho potato, peeled and diced
2 cups chicken or veggie broth
2 cups water
1/2 tsp salt, plus more as needed
1/4 tsp black pepper

BOWL THREE:
1/2 pound spinach, roughly chopped if leaves are large
1/2 cup cilantro, leaves and tender stems (1 cup if no parsley)
1/2 cup parsley, leaves and tender stems (optional)

Add ONE CHOICE to pot ten minutes before serving:
1 cup farro
1 cup rice
1 cup hominy, cooked using Instant Pot Max®:
• 1/2 cup dry hominy
• salted water to cover 1-inch above, piece of onion
• Max : 41 minutes : NR

FOR SERVING (all optional):
fresh lemon juice
extra-virgin olive oil
red-pepper flakes
flaky sea salt
grated parmesan or pecorino

PREPARATION

1. Over medium, heat butter (or olive oil). Stir in BOWL ONE and cook, stirring occasionally, until tender — about 10 minutes.

2. Stir in PREP BOWL and cook 1 minute more.

3. Stir in BOWL TWO and bring to a boil; then reduce heat to medium and simmer (partly covered) until potatoes are tender.

4. Remove bay leaf from pot. Add BOWL THREE and simmer (uncovered) until very soft.

5. Using an immersion blender (or regular blender, in batches), purée soup until smooth. If too thick, add some more water; too thin, let it simmer more (uncovered).

Updated 2020-04-28

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