| 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 <LHunter722@AOL.COM>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”