| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 10 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 4 | Leeks, white & pale parts | |
| only chopped about 6 | ||
| cups | ||
| 1 1/2 | lb | Broccoli florets, separated |
| from stems stems peeled | ||
| cut into pieces | ||
| 1 | Russet potatoes, peeled cut | |
| into 2" pieces | ||
| 5 | Low salt chicken broth, 14 | |
| 1/2 oz. cans | ||
| 1 | 10 oz. pkg frozen chopped | |
| spinach thawed drained | ||
| 1 | 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 <LHunter722@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 12.2mg
Sodium: 72.6mg
Potassium: 111mg
Carbohydrates: 2.3g
Fiber: 1.2g
Sugar: <1g
Protein: 1.1g