Broccoli Soup With Leeks
|Leeks||2 Small, trimmed|
|Cider vinegar||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Onion||1 Small, chopped|
|Potato||1 , peeled and sliced|
|Chicken broth||1 Quart|
|Broccoli||2 Pound, trimmed (1 bunch)|
|Watercress||3 1⁄2 Ounce, rinsed, stemmed, and dried (1 bunch)|
|Heavy cream||1⁄4 Cup (4 tbs)|
1) Slice the leeks in half lengthwise and soak in the vinegar and enough water to cover for 20. Remove the leeks, rinse, dry, and chop.
2) Place the leeks, onions, salt and pepper in melted butter, and saute for 10 to 15 minutes or until the vegetables are very soft. Add the potatoes and broth and simmer uncovered for an additional 15 minutes.
3) Slice the broccoli stalks. Place the florets and sliced stalks in the soup and simmer for 12 minutes. Remove from the stove, add the watercress, and let stand for 3 minutes.
4) Blend the soup until smooth, gradually add the cream, and simmer until warm.