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Leek, Broccoli & Potato Soup

I made this last week with the expectation that it would last for 2 meals,
but my husband ate most of it on the first round.  Just the basics, here,
nothing fancy. 

                     *  Exported from  MasterCook  *

                       Leek, Broccoli & Potato Soup

Recipe By     : Diabetes Forecast Magazine, Feb 1998, page 62
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Soups And Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    favorite saute liquid
   2      cups          leeks -- sliced into rounds
   1      cup           chopped broccoli florets
                        (about 1 large stalk of broccoli)
   1      medium        onion -- diced
   1      clove         garlic -- minced
   1                    bouquet garni -- (see below)
   3      cups          chicken type vegetarian stock
     1/4  teaspoon      salt -- optional
     1/4  teaspoon      white pepper -- or to taste
   1      small         potato -- peeled and diced
                        finely minced parsley -- for garnish
                        Bouquet Garni:
   2                    fresh parsley stems -- up to 3
   1                    bay leaf
   1      sprig         fresh thyme -- up to 2
     1/2  teaspoon      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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Nutr. Assoc. : 1244 0 2653 0 0 0 0 5451 0 0 0 1036 0 0 0 0 0