We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

I bet you're wondering where you are going to go to church tomorrow.

Fennel, Leek and Spinach Soup

0
(0)
CATEGORY CUISINE TAG YIELD
Meats Jewish Soups, Passover97 8 Servings

INGREDIENTS

6 tb Parve margerine; unsalted
6 c Fresh fennel bulbs; chopped
4 c Leeks; white,pale green only, chopped
6 c Chicken broth
3/4 c Fresh spinach leaves; packed

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 1997 Passover Menus 1997 Formatted by Carol
Kaplan ACGR23B for 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.

A Message from our Provider:

“God is glorified by a thankful heart.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?