Growing up as the daughter of a Unitarian Universalist minister I attended a lot of church potlucks; I remember long evenings of running around the grounds playing with friends and then finally coming inside to a buffet of homestyle comfort foods. A staple of these events was always potato & leek and something else soup, I remember at the time being excited about eating what seemed like fancy mashed potatoes with a side of pizza... It was only later in college that I realized how amazing leeks could be when added to most any dish.
So in my efforts to get my family eating more green vegetables I came up with this recipe. My daughter ate a good sized portion before deciding she was "done!", but between my husband and I there wasn't even enough leftover to freeze for another meal! Oh well, we will just have to make some more!
Broccoli, Potato & Leek Soup with Sauteed Mushrooms:
1 cup fresh or frozen broccoli
1 leek
2-3 yukon gold potatoes
8-10 baby portabello mushrooms
1 clove garlic
1 cup whole milk
1 cup chicken broth
1 Tsp olive oil.
sea salt to taste
1. Steam cook potatoes & broccoli.
2. Cut leek in half and add half to steamer pot with other vegetables.
3. In small pot boil milk & broth.
4. Mince garlic, mushrooms and remaining leek and set aside.
5. In a food processor mix steamed vegetables with simmered milk/broth.
6. Saute garlic, mushrooms and leek in olive oil and then add to food processor.
7. Puree until mixture is smooth.
8. Cool and eat.
No comments:
Post a Comment