This soup murdered me. I am so full and logy.
I am highly nutritioned, I believe, but I'm just dead. It was that good. (And I'm still here to blog about it, so I'm not that dead.)
The soup came about through a confluence of influences. Con-influence.
A few weeks ago, Amy had posted a recipe for a twice-baked stuffed potato that is filled with cheese and spinach. The picture was so funny-looking, kind of like a big, goofy mudpie made by a kid. I had to give it a try. And I really liked it. What a great way to get your vegetables.
Then the other day, Ilva wrote about a soup she made with leeks, cream, shrimp and spinach. It hardly resembles what I came up with today, but I couldn't get the picture out of my mind: a smooth white bath with paisleys of dark green leaves floating in it.
So I put a pot of potato chunks to boil, with chopped onion and a bay leaf plus a tiny sprig of oregano in the water too; salt and pepper, of course. My plan was to drain the potatoes when they were tender, and then decide how much of the reserved cooking liquid I might need to get a smooth puree in the blender. I ended up using all the cooking water, and added a little more fresh water as well. I wanted silky, not sludgy. (The herbs were removed and discarded before blending.)
Oh. I also poured in a few spoonfuls of warm bacon fat.
The blended soup went back into the pot to reheat. I dumped in quite a lot of spinach leaves and let them cook into submission, right in the creamy soup.
This beautiful hot mess went into soup bowls, where it was topped with crisp diced bacon. Not too much, but... Man. That might have been what murdered me.