Green Soup


From Mediterranean: Food of the Sun

  • 1 onion, chopped
  • 2 cups leeks, sliced
  • 1/2 lb. unpeeled potatoes, diced
  • 3 3/4 cups vegetable stock
  • 1 bay leaf
  • 1/2 lb. broccoli
  • 1 1/2 cups frozen peas
  • 3 tablespoons chopped parsley
  • salt to taste
  • pepper to taste
  • parsley to garnish

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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