| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
pk |
Frozen corn kernels; (16-ounce) |
| 2 |
sm |
Red-skinned sweet potatoes; (yams), peeled, |
|
|
; diced |
| 3 |
|
Celery stalks; diced |
| 2 |
sm |
Zucchini; diced |
| 1 |
lg |
Carrot; diced |
| 1 |
sm |
Onion; diced |
| 2 |
ts |
Dried thyme |
| 4 |
|
Bay leaves |
| 6 |
c |
Canned low-salt chicken broth |
| 4 |
c |
Packed fresh spinach leaves; (about 5 ounces) |
INSTRUCTIONS
Melt butter in heavy large Dutch oven over medium-high heat. Add corn,
yams, celery, zucchini, carrot, onion, thyme and bay leaves. Saute until
vegetables are light brown, about 10 minutes. Add broth and bring to boil.
Reduce heat to medium-low; simmer soup until vegetables are very tender,
about 45 minutes.
Remove bay leaves from soup. Puree 2 1/2 cups soup with vegetables in
blender until smooth. Return puree to remaining soup. Add spinach and
simmer until wilted, about 10 minutes. Season to taste with salt and
pepper.
6 generous servings.
Bon Appetit November 1994
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