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@...>

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