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Broccoli Leek Soup Recipe
2 heads of broccoli, cleaned and chopped
3 large leeks, cleaned and sliced
about a pound of mushrooms, rubbed clean with a paper towel and sliced
about 12 medium size potatoes washed, peeled if desired (I don't) and cubed
butter or olive oil
garlic, basil, salt, pepper, marjoram and chives - to taste
16 cups of chicken borth, vegetable broth and/or a combination
1 cup of sour cream (lite is OK) and some shavings of fresh parmesan cheese
In a large soup pot Saute the mushrooms and leeks in the butter or olive oil, seasoning with garlic, etc. to taste (you may have to experiment to get the seasonings the way you like them - start with a clove of garlic and about half a teaspoon each of the others).
Meanwhile, in the microwave, steam the broccoli. Add the broccoli to the soup pot, along with the broth and the potatoes, bring to a boil and simmer for about 15 minutes (until potato cubes are cooked) - Remove from heat. Pureee the soup in a blender, food processer or food mill. Ladle into bowls and garnish with a dab of sour cream and a sprinkle of parmesan cheese.
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