Broccoli, spinach and leek soup
Broccoli Spinach Soups Stews Leeks
Last updated 6/12/2012 1:10:45 AM. Recipe ID 38089. Report a problem with this recipe.
Title: Broccoli, spinach and leek soup
Categories: Soups &, Stews
Yield: 10 Servings
1/4 c Butter
4 lg Leeks, white & pale parts
-only; chopped (about 6
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
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).
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