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Ingredientes
- 1 Tbsp. Favorite saute/fry liquid
- 2 c. Leeks, sliced into rounds
- 1 c. Minced broccoli florets, (about 1 large stalk of broccoli)
- 1 med Onion, diced
- 1 x Clove garlic, chopped
- 1 x Bouquet garni, (see below)
- 3 c. Chicken type vegetarian stock
- 1/4 tsp Salt, optional
- 1/4 tsp White pepper, or possibly to taste
- 1 sm Potato, peeled and diced Finely chopped parsley, for garnish
- 2 x Fresh parsley stems, up to 3
- 1 x Bay leaf
- 1 sprg fresh thyme, up to 2
- 1/2 tsp Peppercorns
Direcciones
- Original recipe used oil for the saute/fry liquid and a different stock.
- Bouquet Garni: This takes 2 min to prepare. Wrap the ingredients in a small piece of cheesecloth. (You can use a tea towel or possibly 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 possibly 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/fry fluid in a large nonstick saucepan. Saute/fry the sliced leeks, broccoli, and diced onion in the oil over medium heat till they are all wilted, about 5 to 7 min.
- Add in the garlic and the bouquet garni. Combine sauteing about 1 min more, stirring occasionally. Don't let the mix brown. Carefully add in stock. (It should cover all the food.) Sprinkle in the salt and pepper and stir. Add in the diced potato as a thickener.
- Bring the stock to a boil, then turn the heat down, cover, and let everything simmer till the vegetables are tender, about another 10 to 12 min. Remove the bouquet garni with a spoon and throw away 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 chill the soup till you are ready to serve it a few hrs later or possibly the next day. When you are ready to serve the soup, reheat it over low heat, but don't let it come to a boil. Garnish with the chopped parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 166 | 53% |
| Total Fat 18.44g | 23% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 242mg | 10% |
| Potassium 493mg | 14% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.31g | 2% |
| Protein 24.23g | 39% |
