Broccoli, Spinach and Leek Soup

Title:
Broccoli, Spinach and Leek Soup

Yield:
10 Servings

Categories:
Soups,
Stews




Ingredients:





   1/4 c  Butter


     4 lg Leeks, white & pale parts


          -only; chopped (about 6


          -cups)


 1 1/2 lb Broccoli florets, separated


          -from stems (stems peeled &


          -cut into pieces)


     1 pk Russet potatoes, peeled; cut


          -into 2" pieces


     5 cn Low salt chicken broth (14


          -1/2 oz. cans)


     1    10 oz. pkg frozen chopped


          -spinach, thawed; drained


     1 lg Red bell pepper


          Fresh chives or green onion


          -tops






 Melt butter in a large pot over medium high heat.  Add the leeks and saute


 until tender but not brown, about 15 minutes.  Add the broccoli stems and


 florets and potatoes; stir 3 minutes.  Add the broth and bring to a boil.


 Reduce heat, cover and simmer until vegetables are very tender; about 25


 minutes.  Cool soup for 15 minutes.


 


 Add spinach to soup.  Puree soup in batches in a blender or food processor.


 Return to pot.


 


 Char red pepper over gas flame or in the broiler until blackened on all


 sides.  Wrap in a paper bag and let stand for 10  minues.  Peel and seed.


 Cut pepper into pieces.  (Soup and pepper can be made 1 day ahead.  Cover


 separately; chill.)


 


 Rewarm soup over medium heat.  Season with salt and pepper.  Ladle into


 bowls.  Top with bell pepper and chives (or green onion tops).


 Recipe By     : Laura Hunter


 


 Posted to FOODWINE Digest  8 November 96


 


 Date:    Sat, 9 Nov 1996 12:06:49 -0500


 


 From:    Laura Hunter