| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 10 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 4 | lg | Leeks, white & pale parts only; chopped (about 6 cups) |
| 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 tops |
INSTRUCTIONS
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 <[email protected]>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”