The Queen of all Soups
From: Andree, Levis, Quebec, Canada
Comments: Quick to prepare yet delicious.
Servings: 8
IngredientsPreparation
  • 3 cups [750 mL] peeled potato dices
  • 1 cup [250 mL] celery dices
  • 1 large onion, thinly sliced
  • 1 leek, thinly sliced [optional]
  • 1 whole clove garlic [optional]
  • 1 1/2 cups [625 mL] boiling water
  • 1 1/2 cups [625 mL] chicken broth
  • 2 teaspoons [10 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • 2 cups [500 mL] packed spinach leaves
  • 2 cups [500 mL] torned Iceberg lettuce, measured lightly-packed
  • 1 cup [250 mL] watercress leaves, measured well-packed
  • 2 cups [500 mL] milk
  • Croutons
  • Arrange potato and celery dices, onion and, if desired leek slices and garlic clove, into a large casserole.
  • Pour in boiling water and chicken broth; salt, pepper and bring to a boil.
  • Lower heat, cover and simmer for 10 minutes.
  • Mix in spinach, lettuce and watercress leaves; cover and simmer for 15 minutes.
  • Puree mixture into a blender, a little at a time, until smooth.
  • Pour mixture back into casserole; pour in milk and reheat until just boiling.
  • Serve really hot, garnished with croutons.