Fresh Spinach Soup

Ingredients:
2 T butter or olive oil
2 T minced shallot
1 small leek, thinly sliced
1 pound baby spinach, washed
4 cups vegetable or chicken stock
1/2 cup heavy cream
1 T fresh lemon juice
1 teaspoon curry powder
salt and freshly ground pepper to taste

Preparing the soup:
Heat butter or oil in a large pan over medium heat. Add shallots and leeks, and cook until soft, stirring frequently, 5 to 10 minutes. Turn heat to high. Add the spinach and the stock to the pan. Cook until the spinach completely wilts and is tender, about 5 minutes.

Puree the soup in batches in a blender or food processor. Return the puree to the pan and stir in the cream and the curry powder. Gently reheat the soup, but don't allow it to boil. Stir in the lemon juice and season to taste with salt and pepper.

Serves 4