Ingredients
- 1 quart chicken stock
- 2 cups milk
- 2 large thyme sprigs
- 2 bay leaves
- 3 tablespoons vegetable oil
- 1 pound red potatoes, peeled and thinly sliced
- 2 large leeks, white and tender green parts only, halved lengthwise and thinly sliced
- Salt
- 5 ounces spinach leaves (10 cups)
- Freshly ground pepper
- Horseradish Granité, for serving
- Eight slices of baguette, toasted
Description
Food & Wine
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