Makes 6 servings.
Stock:
1 medium carrot, minced
1 stalk celery, minced
2 medium onions, minced
1 medium shallot, minced
1 medium leek, white and green parts only, minced
3 cloves garlic, unpeeled and crushed
Vegetable cooking spray
7 cups homemade chicken broth (use low sodium if you used canned broth)
6 peppercorns
1 sprig fresh thyme
5 parsley stem
SOUP
2 medium leeks, white and green parts only, halved lengthwise and cut into 1 inch lengths
6 small red potatoes, scrubbed, cut into ¾ inch chunks
1 cup frozen peas, thawed
2 cups packed baby spinach
2 TBSP chopped fresh parsley leaves
1 TSPB chopped fresh tarragon leaves
Salt
Fresh ground black pepper
Completely wash and clean all vegetables used in stock and soup.
FOR THE STOCK: Combine the carrot, celery, onion, shallot, leek and garlic in a heavy-bottomed stock pot. Lightly spray the vegetables with cooking spray, toss to coat. Cover and cook the vegetables over medium heat, stirring until slightly softened and translucent, about 6 minutes. Add the broth, peppercorns, thyme and parsley stems. Increase the heat to medium high and bring to a simmer. Continue until stock is flavorful, about 15 minutes; Strain the stock, discarding solids.
FOR THE SOUP: Bring the stock to a simmer in a large heavy pot over medium heat. Add the prepared leeks and potatoes and simmer until potatoes are tender about 9 minutes. Stir in peas, spinach, parsley and tarragon. Season to taste with salt and pepper.
