- In a large pot, soften the celery, leek and garlic in the oil. Season with salt and pepper. Add the broth, potatoes and rosemary. Bring to a boil, cover and simmer for 15 minutes or until the potatoes are tender. Remove the rosemary sprig. Add the spinach and mix well. Remove from the heat.
- In a blender, purée the soup until smooth. Adjust the seasoning.
- Serve the soup in bowls and top with your choice of garnishes (see note).
To make the brioche croutons, preheat the oven to 350°F (180°C). In an ovenproof skillet over medium heat, brown diced brioche in 2 tbsp of butter. Transfer to the oven and bake until crispy. Let cool.
With this recipe, you can serve eight bowls of soup or a dozen appetizer portions in tea cups or shot glasses, Very convenient for a potluck dinner where people are not necessarily sitting around a table.
You can double the recipe and freezes it. If you freeze the soup, it may separate when reheating. Simply purée it again in the blender to give it a smooth texture.