Recipe by Bon Appetit’

2 tablespoons butter
1 package frozen corn
2 small yams — peeled and diced
3 stalks celery — diced
2 small zucchini squash — diced
1 large carrot — diced
1 small onion — diced
2 teaspoons dried thyme
4 bay leaves
6 cups chicken stock
4 cups baby spinich leaves
Melt butter in dutch oven.
Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves.
Sauté about 10 minutes to brown vegetables.
Add stock.
Bring to a boil.
Reduce heat and simmer until vegetables are tender, about 45 minutes.
Remove bay leaves.
Puree’ 2 1/2 cups of soup in blender.
return puree to soup and incorporate.
Add spinach and simmer until wilted.
Correct seasoning and serve.
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NOTES:
have used spinach, kale and even mustard greens instead of spinach.
Can also use butternut squash instead of yams.

Yield: 6 servings