Broccoli, Spinach & Leek Soup
Source of Recipe
evan k
List of Ingredients
1/4 cup butter
4 lrg leeks, white & pale parts only, chopped (about 6 cups)
1 1/2 lb broccoli florets, separated from stems (stems peeled & cut into pieces)
1 pkt russet potatoes, peeled, cut into 2" pieces
5 can low salt chicken broth (14 1/2 oz. cans)
1 10 oz. pkg frozen chopped spinach, thawed, drained
1 lrg red bell pepper
fresh chives or green onion topsRecipe
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).
|
Â
Â
Â
|
member logon
