Fennel, leek and spinach soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Parve margerine; unsalted |
| 6 | cups | Fresh fennel bulbs; chopped |
| 4 | cups | Leeks; white,pale green only, chopped |
| 6 | cups | Chicken broth |
| ¾ | cup | Fresh spinach leaves; packed |
Directions
Melt margerine in large pot over medium heat. Add fennel and leeks. Saute until just translucent, about 15 minutes. Add broth and cover pot. Simmer until vegetables are tender, about 20 minutes. Puree soup in small batches in blender until smooth., adding spinach to last batch before pureeing.
Return soup to same pot. Season with salt and pepper. Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
SOURCE: Bon Appetit April 1997 Passover Menus 1997 Formatted by Carol Kaplan ACGR23B for Prodigy Food BB 5/5/97 Recipe by: BON APPETIT APRIL 1997 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.