Soup
04/25/03 06:25 AM
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CMBickel
Reged: 04/25/03
Posts: 81
Loc: Sandy, UT
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ZUCCHINI AND SPINACH SOUP
1/4 cup olive oil
1 1/2 lbs. zuccini, trimmed, cut into 1/2 in. thick rounds
1-2 (equal 12 oz.) russet potatoes, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1- 6 oz. bag baby spinach leaves
Heat oil in large pot over medium heat. Add onions; saute' until soft, about 8 min. Add zucchini and potatoes; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft, about 20 min. Working in batches, puree soup in blender until smooth, adding some spinach to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.) 
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