Broccoli, Spinach and Leek Soup

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Fresh chives; or green onion
1 10-oz package frozen chopped spinach
4 lg Leeks; white & pale parts
1 lg Red bell pepper
1 1/2 lb Broccoli florets; separated
1/4 c Butter
1 pk Russet potatoes; peeled; cut
5 cn Low salt chicken broth

Original recipe makes 10



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

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