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Fennel Leek and Spinach Soup
6 tb Parve margerine; unsalted
6 c Fresh fennel bulbs; chopped
4 c Leeks; white,pale green only, chopped
6 c Chicken broth
3/4 c Fresh spinach leaves; packed
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.
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