How was your holiday season? This time of year can mean so many things to each of us… the celebration of new life, remembering the ones that passed on before us, celebrating memories and making new ones. This season I’ve been a bit under the weather so it’s been a blur. My body had been telling me to slow down and I ignored it … a combination of snow this morning and piles of tissues and blankets = soup today.
Keeping it simple is essential and makes the best one pot wonder. I want to skip the dairy and keep it light and this is what I made today with what was in the fridge. When making a creamed veggie soup you can use cream but potato, rice or beans are always an option to thicken without the extra fat.
By the way… love the pretty potholders my bowl of soup is sitting all cozy on? They were a handmade gift from the talented Gretchen at Katrina & Charlie Designs. I love handmade kitchen items but her work is not limited to pretty potholders… check her out!
broccoli leek soup
- 1 1/2 lb broccoli florets
- 2 leeks, the whites (4 inches from roots up), chopped
- 2 medium potatoes, peeled and chopped
- 3 cloves garlic chopped
- 1 small onion, chopped
- 6 cups broth
- splash of wine
- dab of butter and/ or 2 T olive oil
- salt & pepper to personal taste
Because leeks seem to carry the soil and grit they are grown in you must be sure to wash them thoroughly before using. The easiest way to clean the grit is to fill a 4 cup bowl with water, chop the leeks and place in the bowl. Vigorously stir the chopped leeks then let them rest … the soil & grit will drop to the bottom of the bowl. You can them skim them out of the bowl and use in your recipe.
Let’s get down to the soup. Once the leeks are chopped and cleaned saute them with the onions and garlic in the butter/oil until tender, 8 minutes. Add a splash of white wine or beer and simmer, uncovered about 2 minutes. Toss in the potatoes and broccoli and top off with the broth, bringing to a boil. Lower to a simmer and cover until the veggies are tender. Use a potato masher, stick blender or blender to thin the soup.
Serve with shredded hard cheese, croutons, chopped ham or whatever flavor you have on hand.