Lemony Pea, Leek and Spinach Soup

New soup recipe!
A very simple recipe from Canadian Living I found recently. A good late in the week dinner that make enough for lunches over the weekend. It tasted a lot better fresh though, and with toasted cheesy bread. The bonus was that I had almost all of this stuff already from other recipes I have been making during this past week!

Lemony Pea, Leek and Spinach Soup

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By Alison Kent and The Canadian Living Test Kitchen 

Once the peas and spinach are heated, it's best to serve this soup right away to retain its vibrant green colour and flavour.

This recipe makes 8 servings

Ingredients

2 2tbsp tbsp(25 mL) (25 mL) butter
2 2leekleeks, thinly sliced
2 2potatopotatoes, peeled and diced
3 3cups cups(750 mL) (750 mL) sodium-reduced chicken broth
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) white pepper
1 1cup cup(250 mL) (250 mL) fresh peafresh peas or thawed frozen peas
3 3cups cups(750 mL) (750 mL) loosely packed spinach leaves, thinly sliced
2 2tbsp tbsp(25 mL) (25 mL) lemon juice

Preparation:

In large saucepan, melt butter over medium heat; cook leeks, stirring often, until softened but not coloured, about 6 minutes.

Add potatoes, broth, 2 cups (500 mL) water, salt, and pepper (if using); bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 8 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)

Stir in peas; simmer until tender, about 3 minutes. Stir in spinach and lemon juice. 

Additional Information:

• Variation
  Puréed Lemony Pea, Leek and Spinach Soup: In batches in blender or in food processor, purée soup until smooth. Reheat to serve.

 Mmmmmmm.... Cheesy Bread and Soup.

The original posting on canadianliving.com:
http://www.canadianliving.com/food/lemony_pea_leek_and_spinach_soup.php