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  • Broccoli, Spinach And Leek Soup

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    Broccoli, Spinach And Leek Soup
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. Butter
    • 4 lrg Leeks, white & pale parts only, minced (about 6 c.)
    • 1 1/2 lb Broccoli florets, separated from stems (stems peeled & cut into pcs)
    • 1 pkt Russet potatoes, peeled, cut into 2" pcs
    • 5 can Low salt chicken broth (14 1/2 ounce. cans)
    • 1 x 10 ounce. pkg frzn minced spinach, thawed, liquid removed
    • 1 lrg Red bell pepper Fresh chives or possibly green onion tops

    Directions

    1. Heat butter in a large pot over medium high heat. Add in the leeks and saute/fry till tender but not brown, about 15 min. Add in the broccoli stems and florets and potatoes; stir 3 min. Add in the broth and bring to a boil.
    2. Reduce heat, cover and simmer till vegetables are very tender; about 25 min. Cold soup for 15 min.
    3. Add in spinach to soup. Puree soup in batches in a blender or possibly food processor.
    4. Return to pot.
    5. Char red pepper over gas flame or possibly in the broiler till blackened on all sides. Wrap in a paper bag and let stand for 10 minues. Peel and seed.
    6. Cut pepper into pcs. (Soup and pepper can be made 1 day ahead. Cover separately; chill.)
    7. Rewarm soup over medium heat. Season with salt and pepper. Ladle into bowls. Top with bell pepper and chives (or possibly green onion tops).

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