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Leek: Leek, Broccoli & Potato Soup

Source of Recipe

Diabetes Forecast magazine


List of Ingredients

1 tablespoon favorite saute liquid
2 cups leeks, sliced into rounds
1 cup broccoli florets, chopped
1 medium onion, diced
1 clove garlic, minced
1 bouquet garni (see below)
3 cups chicken broth
1/4 teaspoon salt (optional)
1/4 teaspoon white pepper
1 small potato, peeled and diced

Bouquet GARNI:
2 fresh parsley stems
1 bay leaf
2 sprigs fresh thyme
1/2 teaspoon whole pepper


Recipe

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. Serves 4.