Emerald Green Spinach Soup.
Spinach originally came from Persia and other neighboring countries in Southwest Asia. Arab traders brought spinach to India. It was then introduced into China in the 7th century, when the King of Nepal sent it as a gift. Eventually it was brought to Europe in the 11th century by the Moors, and introduced into Spain.
It was known to be a favorite vegetable of Catherine de Medici in the 16th century. When she married King Henry II of France, she brought her own chefs with her to France, who were accustomed to preparing spinach in the many ways she enjoyed. Since that time, many recipes prepared on a bed of spinach are referred to as à la Florentine, giving tribute to Catherine's birth city of Florence.
Directions
- Place leeks and potato into the boiling broth.
- Cover, reduce heat to a simmer and cook for 15 minutes.
- Add parsley and cilantro; simmer for an additional 5 minutes.
- Remove from heat, uncover, add spinach and stir well.
- Let cool a bit, then purée, adding the avocado and milk.
℞ M.D. Notes
- Spinach is a nutrient-dense food and an excellent source of vitamin K and vitamin A and a good source of fiber.
- Spinach has many phytonutrients, in particular the flavonoid kaempferol, which has both disease-prevention and health-promoting properties.
- To enhance the caloric content, use heavy cream instead of non-fat milk.
- For a dairy-free version, eliminate the milk and substitute additional broth to reach the desired consistency.
- Leeks are a rich source of vitamins K and A. They are part of the onion family (Allium), related to garlic, chives and scallions. They originated in Asia and have been cultivated for over 3,000 years. According to the AICR (American Institute for Cancer Research), animal studies have shown that components of the allium vegetables slowed the development of cancer in several stages and at various body sites: stomach, breast, esophagus, colon and lung.
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