Broccoli, spinach and leek soup
10 Servings
Ingredients
| Quantity | 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 | 10 oz. pkg frozen chopped spinach, thawed; drained | |
| 1 | large | Red bell pepper |
| Fresh chives or green onion tops | ||
Directions
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@...>