Ingredients:
2 tablespoons butter
3 sprigs basil
1 teaspoon coriander seeds
1 cup sliced leeks
1 1/2 lbs red potatoes, peels and cubed ( about 4 cups)
30 fluid ounces broth
1/4 cup water
4 cups coarsely chopped spinach leaves
1 teaspoon lemon juice
salt and pepper
sour cream or yogurt ( to garnish)
Directions:
Melt the butter in a 4 quart saucepan
Add the basil, coriander seeds and the leeks
Cook until the leeks are tender, stirring often
Add the cubed potatoes, broth and water
Heat to boiling, reduce the heat to low
Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
Stir in the spinach, lemon juice and salt and pepper
Simmer for 5 minutes
Serve garnished with a dollop of sour cream or yogurt
Servings: 6
Time preparation: 10 min.
Time total: 40 min.