Fennel, Leek And Spinach Soup

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Passover97, Soups	8	Servings

INGREDIENTS

6	T	Parve margerine, unsalted
6	c	Fresh fennel bulbs, chopped
4	c	Leeks, whitepale green
		only chopped
6	c	Chicken broth
3/4	c	Fresh spinach leaves, packed
1997		sover Menus 1997 Formatted by Carol Kaplan ACGR23B, sover Menus 1997 Formatted by Carol Kaplan ACGR23B for

INSTRUCTIONS

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
Prodigy Food BB 5/5/97  Recipe by: BON APPETIT  APRIL 1997  Posted to
JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on  Nov 09,
1998, converted by MM_Buster v2.0l.

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Randy Smith