Free Recipe Broccoli, Spinach and Leek Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10
Ingredients for Broccoli, Spinach and Leek Soup Recipe
1/4 c Butter
4 lg Leeks, white & pale parts
-only; chopped (about 6
-cups)
1-1/2 lb Broccoli florets, separated
-from stems (stems peeled &
-cut into pieces)
1 pk Russet potatoes, peeled; cut
-into 2 pieces
5 cn Low salt chicken broth (14
-1/2 oz. cans)
1 10 oz. pkg frozen chopped
-spinach, thawed; drained
1 lg Red bell pepper
Fresh chives or green onion
-tops
Broccoli, Spinach and Leek Soup Preparation
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>
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