This is yet another recipe from Elise's Simply Recipes. First let me apologize, I feel like I've only been offering you samples of others recipes and blogs. I promise I've got some original recipes of my own on the horizon. My saving grace is that I haven't really done much of this, that is, simply regurgitating others brilliance. Problem is, there are so, so, so many outstanding recipes and food sites our there that it's hard not to share them with you once and a while. Clearly I'm a follower. If I like something, I go back, time and time again, if I trust a source, I use it religiously. Simply Recipes is one of those sources for me. Thus the second post about one of Elise's recipes in a month or two. This time, you'll have to head on over there yourself to get the recipe. This is pretty much just a rave review.
Years ago I was slightly obsessed with cream of spinach soup. I must've been about thirteen or fourteen. A dear friend requested a backyard tea party for her July birthday. Her mother obliged. So there we sat in the backyard, our feet swimming in the warm green grass, eating dainty bowls of her mothers famous cream of spinach soup, pillowy white crustless sandwiches filled with various ingredients, and an array of sweets. I will always remember that humid July day, there was something magical about it. From that point on, for about a year, I was obsessed. I asked her mother for the recipe and the rest is history. I made that soup so much during the cold months that year I'm surprised I didn't turn a pale shade of green. I still have that thin lined piece of paper in an old recipe book. I pull it out from time to time, whip up a batch of soup, and reminisce on the simplicity of life as a young thing. It was time to switch up though. Test the waters. See what else is out there. For the most part I've been fairly unimpressed with most other cream of spinach soups. They don't really compare. Elise's does. It's far creamier than my handed down recipe. Maybe that's why I like it so much. It too has potatoes. Potatoes in spinach soup are a must for me. They add body, thickness and texture to the soup. I've been loving this soup so much that I've made it twice in the last two weeks. It's fantastic on it's own, and even better the next day reheated for sandwich dipping (better than tomato soup, in my opinion). I think I might be in danger of turning green again. My new hand blender has made the whole process that much easier. Meaning, I can make it way more often, and much faster. For this last batch I had a leek hanging around my fridge that decided he wanted to be thrown in. I would highly suggest you think about doing the same. Leek, spinach, potato and cream is simply a match made in ingredient heaven. But, I'm a lover of all things onion-y, like leeks. In honor of that lovely birthday afternoon I shot the soup in one of my favorite teacups. If you're looking for a fun way to serve soup as a first course, even if you're not having a tea party, think tea cups. They're all so unique and gorgeous, it makes the experience of eating soup that much more special. We've still got a few cold months ahead of us, at least we do here in the Northwest. Now's the time to whip up a big pot of soup, and wait for the warmer weather to arrive.