Peel broccoli stem. Slice stem into thin rounds. Separate crown into florets.
Put onion, leeks, potatoes, bay leaf, and stock in soup pot. Cover, bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally.
Add broccoli and peas. Return to a boil, then simmer 10 more minutes, stirring occasionally.
Remove from heat. Let cool slightly. Remove bay leaf. Purée in blender. Add chopped parsley, salt, and pepper, then process slightly.
Return puréed soup to pot. Reheat gently. Serve garnished with parsley.
Makes 4 servings.
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