Side Pannel
Leek, Broccoli And Potato Soup
Leek, Broccoli And Potato Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 tb Favorite saute liquid
- 2 c Leeks; sliced into rounds
- 1 c Chopped broccoli florets;
- -(about 1 large stalk of
- -broccoli)
- 1 md Onion; diced
- 1 Clove garlic; minced
- 1 Bouquet garni; (see below)
- 3 c Chicken type vegetarian
- -stock
- 1/4 ts Salt; optional
- 1/4 ts White pepper; or to taste
- 1 sm Potato; peeled and diced
- Finely minced parsley; for
- -garnish
Directions
BOUQUET GARNI
2 Fresh parsley stems; up to 3
1 Bay leaf
1 Sprig fresh thyme; up to 2
1/2 ts Peppercorns
Original recipe used oil for the saute liquid and a different stock.
Bouquet Garni: This takes 2 minutes to prepare. Wrap the ingredients in a
small piece of cheesecloth. (You can use a tea towel or other piece of
clean cloth, but cheesecloth works best because it allows the flavors to
seep out easily into the soup.) Tie the bundle with clean string or twice,
and set aside. (Although the taste will be altered, you can substitute a
few sprigs of parsley for the Bouquet Garni.
Place the saute fluid in a large nonstick saucepan. Saute the sliced leeks,
broccoli, and diced onion in the oil over medium heat until they are all
wilted, about 5 to 7 minutes.
Add the garlic and the bouquet garni. Combine sauteing about 1 minutes
more, stirring occasionally. Do not let the mixture brown. Carefully add
stock. (It should cover all the food.) Sprinkle in the salt and pepper and
stir. Add the diced potato as a thickener.
Bring the stock to a boil, then turn the heat down, cover, and let
everything simmer until the vegetables are tender, about another 10 to 12
minutes. Remove the bouquet garni with a spoon and discard it. Puree the
soup in a blender. After the soup is pureed, pour it back into the saucepan
(no need to rewash saucepan) and adjust the seasonings to taste, if
necessary.
At this point, you can refrigerate the soup until you are ready to serve it
a few hours later or the next day. When you are ready to serve the soup,
reheat it over low heat, but do not let it come to a boil. Garnish with the
minced parsley.
2 Fresh parsley stems; up to 3
1 Bay leaf
1 Sprig fresh thyme; up to 2
1/2 ts Peppercorns
Original recipe used oil for the saute liquid and a different stock.
Bouquet Garni: This takes 2 minutes to prepare. Wrap the ingredients in a
small piece of cheesecloth. (You can use a tea towel or other piece of
clean cloth, but cheesecloth works best because it allows the flavors to
seep out easily into the soup.) Tie the bundle with clean string or twice,
and set aside. (Although the taste will be altered, you can substitute a
few sprigs of parsley for the Bouquet Garni.
Place the saute fluid in a large nonstick saucepan. Saute the sliced leeks,
broccoli, and diced onion in the oil over medium heat until they are all
wilted, about 5 to 7 minutes.
Add the garlic and the bouquet garni. Combine sauteing about 1 minutes
more, stirring occasionally. Do not let the mixture brown. Carefully add
stock. (It should cover all the food.) Sprinkle in the salt and pepper and
stir. Add the diced potato as a thickener.
Bring the stock to a boil, then turn the heat down, cover, and let
everything simmer until the vegetables are tender, about another 10 to 12
minutes. Remove the bouquet garni with a spoon and discard it. Puree the
soup in a blender. After the soup is pureed, pour it back into the saucepan
(no need to rewash saucepan) and adjust the seasonings to taste, if
necessary.
At this point, you can refrigerate the soup until you are ready to serve it
a few hours later or the next day. When you are ready to serve the soup,
reheat it over low heat, but do not let it come to a boil. Garnish with the
minced parsley.
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