SPINACH AND MINT SOUP
Provided by Evan Kleiman
Categories Soup/Stew Garlic Leafy Green Herb Vegetable Passover Vegetarian Mint Spinach Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
- Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
- Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.
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