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Add a photoRaciónes: 10
Ingredientes
- 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
Direcciones
- 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.
- Reduce heat, cover and simmer till vegetables are very tender; about 25 min. Cold soup for 15 min.
- Add in spinach to soup. Puree soup in batches in a blender or possibly food processor.
- Return to pot.
- 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.
- Cut pepper into pcs. (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 possibly green onion tops).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 10 servings | |
| Calories 117 | |
| Calories from Fat 55 | 47% |
| Total Fat 6.25g | 8% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 132mg | 6% |
| Potassium 559mg | 16% |
| Total Carbs 11.01g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.83g | 1% |
| Protein 6.91g | 11% |
