Let them eat….soup!

As promised, the delicious recipe, courtesy of BubbeGiraffe.

Pea, Leek, and Broccoli Soup

serves 4-6
1 onion, chopped
8 oz leeks (trimmed weight), sliced (about 2 cups) (about 2 leeks)
8 oz unpeeled potatoes, diced (1 medium russet potato)
3 3/4 cups vegetable stock
1 bay leaf
8 oz broccoli florets (2 small heads or 1 1/2 medium head)
1.5 cups frozen peas (16 oz = 3.5 cups)
2-3 T chopped fresh parsley ‘
Salt and pepper
Parsley leaves, to garnish

1. Put the onion, leeks, potatoes, stock and bay leaf in a large saucepan and mix together. Cover, bring to a boil and
simmer for 10 minutes, stirring.
2. Add the broccoli and peas, cover, return to a boil and simmer for another 10 minutes, stirring occasionally.
3. Set aside to cool slightly and remove and discard the bay leaf. Puree in a blender or food processor until smooth.
4. Add the parsley, season with salt and pepper and process briefly. Return to the saucepan and reheat gently until
piping hot. Ladle into soup bowls and garnish with parsley leaves.

(Vegetarian: the best-ever recipe collection, Hermes House, Anness Publishing Ltd, 2004)