Spinach and Leek Soup|
Broccoli, Spinach and Leek Soup
1/4 c Butter
4 lg Leeks, white & pale parts
-only; chopped (about 6
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
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
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