Recipe - Broccoli Spinach And Leek Soup

One fourth cup Butter
4 lg Leeks, white & pale parts
only; chopped (about 6
cups)
1 One half pound Broccoli florets, separated
from stems (stems peeled &
cut into pieces)
1 pack Russet potatoes, peeled; cut
into 2" pieces
5 cn Low salt chicken broth (14
One half oz. cans)
1 10 oz. pkg frozen chopped
spinach, thawed; drained
1 lg Red bell pepper
Fresh chives or green onion
tops

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).
Recipe By : Laura Hunter

Posted to FOODWINE Digest 8 November 96

Date: Sat, 9 Nov 1996 12:06:49 0500

From: Laura Hunter LHunter722@AOL.COM