Winter Potage

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon butter
• 1 cup thinly sliced leek (about 1 large)
• 1/2 cup sliced celery
• 2 garlic cloves, minced
• 2 cups chopped broccoli florets
• 2 cups baby spinach leaves
• 1 cup frozen shelled edamame
• 1 cup frozen petite green peas
• 1 tablespoon rice
• 1/8 teaspoon ground red pepper
• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 cups water
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges (optional)
• Cracked black pepper (optional)

Preparation

1. Heat oil and butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 4 minutes or until tender. Stir in garlic; cook 1 minute. Add broccoli, spinach, edamame, peas, rice, and red pepper. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until vegetables are soft.
2. Place one-third of vegetable mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in juice, salt, and black pepper. Garnish with lemon wedges and cracked black pepper, if desired.