| 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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