Yield: 10 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
4 larges | Leeks, white & pale parts only; chopped (about 6 cups) |
1½ pounds | Broccoli florets, separated from stems (stems peeled & cut into pieces) |
1 pack | Russet potatoes, peeled; cut into 2\" pieces |
5 cans | Low salt chicken broth (14 1/2 oz. cans) |
1 \N | 10 oz. pkg frozen chopped spinach, thawed; drained |
1 large | Red bell pepper |
\N \N | 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 <LHunter722@...>