Spinach Soup With Horseradish Granité

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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


5 ounces spinach leaves (10 cups)

Freshly ground pepper

Horseradish Granité

Eight slices of baguette, toasted

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