Broccoli, Spinach And Leek Soup Recipe

• 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

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

butter, leeks, broccoli florets, potatoes, low salt, minced spinach, red bell pepper

Taken from cookeatshare.com/recipes/broccoli-spinach-and-leek-soup-93064 (may not work)