Anticiplate

My company, Pacific Northwest Ballet, just opened last weekend with George Balanchine’s A Midsummer Night’s Dream. I have done the ballet a couple of times before, and I always forget how much I love the music, and the dancing. However, this time in particular, it has been stressful because we only had a week to prepare. 

After the first weekend of performances ended on Saturday night, I was really motivated to have a couple of days to cook, and relax. Of course, I woke up on Sunday morning a sore throat that eventually turned into a cold! Why do I always get sick on the weekends?  I think my body just knew that it was time to rest, and the stress I have been feeling had finally caught up to me. 

I am feeling a little better today, and of course now Erik is feeling under the weather. So to cure our colds, I decided that Erik and I needed an elegant, hearty, yet healthful soup. I know it is springtime, but somehow, I think this soup still fits the season. Its still only 45 degrees here in Seattle, and I am sure it must have rained at some point today. 

Serves 4

Prep time: 10 minutes

Cook time: 30 minutes

1 tbsp. olive oil

3 leeks, white and green parts only, finely chopped

1 ham shank, about 1 .5 lbs. meat removed from bone, and chopped

1 1/2 tbsp. fresh sage, finely chopped

2 russet potatoes, peeled and chopped

6 c. beef stock

2 c. spinach leaves

Cracked pepper

Parmigiano Reggiano, to top soup

Heat olive oil in large soup pot over medium-high heat. Add leeks, and cook for 5 minutes, or until softened. Add in ham, sage, potatoes and cook for 3 minutes, or until sage and ham are fragrant. Add in stock. 

Cook for 20 minutes, simmering, until potatoes are softened. Remove from heat and stir in spinach and cracked black pepper to taste. Let sit for 5 minutes. Ladle into bowls and top with parmigiano cheese.