Fennel, Leek And Spinach Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Parve margerine, unsalted
6 cup: Fresh fennel bulbs, chopped
4 cup: Leeks, white,pale green only, chopped
6 cup: Chicken broth,
3/4 cup: Fresh spinach leaves, packed
Directions:
Melt margerine in large pot over medium heat. Add fennel and leeks. Saute
until just translucent, about 15 minutes. Add broth and cover pot. Simmer
until vegetables are tender, about 20 minutes. Puree soup in small batches
in blender until smooth., adding spinach to last batch before pureeing.
Return soup to same pot. Season with salt and pepper. Can be prepared 1 day
ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm
soup over low heat, stirring occasionally. Ladle into bowls and serve.
SOURCE: Bon Appetit April 1997 Passover Menus 1997 Formatted by Carol
Kaplan ACGR23B for Prodigy Food BB 5/5/97
Recipe by: BON APPETIT APRIL 1997
Posted to JEWISH-FOOD digest by Nancy Berry on Nov
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
until just translucent, about 15 minutes. Add broth and cover pot. Simmer
until vegetables are tender, about 20 minutes. Puree soup in small batches
in blender until smooth., adding spinach to last batch before pureeing.
Return soup to same pot. Season with salt and pepper. Can be prepared 1 day
ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm
soup over low heat, stirring occasionally. Ladle into bowls and serve.
SOURCE: Bon Appetit April 1997 Passover Menus 1997 Formatted by Carol
Kaplan ACGR23B for Prodigy Food BB 5/5/97
Recipe by: BON APPETIT APRIL 1997
Posted to JEWISH-FOOD digest by Nancy Berry
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp