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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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 10|
|Calories from Fat: 47 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 12.2mg||4 %|
|Sodium 342.4mg||12 %|
|Potassium 505.9mg||13 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 8.6g|
|Protein 5.2g||7 %|
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Calories per serving: 106
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