Recipe - Leek Broccoli And Potato Soup

1 tablespoon Favorite saute liquid
2 cup Leeks; cut or sliced up into rounds
1 cup Chopped broccoli florets;
(about 1 large stalk of
broccoli)
1 md Onion; minced
1 Clove garlic; minced
1 Bouquet garni; (see below)
3 cup Chicken type vegetarian
stock
One fourth teaspoon Salt; optional
One fourth teaspoon White pepper; or to taste
1 small Potato; peeled and minced
Finely minced parsley; for
garnish

BOUQUET GARNI
2 Fresh parsley stems; up to 3
1 Bay leaf
1 Sprig fresh thyme; up to 2
One half teaspoon Peppercorns

Original recipe used oil for the saute liquid and a different stock.

Bouquet Garni: This takes 2 minutes to prepare. Wrap the ingredients in a
small piece of cheesecloth. (You can use a tea towel or other piece of
clean cloth, but cheesecloth works best because it allows the flavors to
seep out easily into the soup.) Tie the bundle with clean string or twice,
and set aside. (Although the taste will be altered, you can substitute a
few sprigs of parsley for the Bouquet Garni.

Place the saute fluid in a large nonstick saucepan. Saute the cut or sliced up leeks,
broccoli, and minced onion in the oil over medium heat until they are all
wilted, about 5 to 7 minutes.

Add the garlic and the bouquet garni. Combine sauteing about 1 minutes
more, stirring occasionally. Do not let the mixture brown. Carefully add
stock. (It should cover all the food.) Sprinkle in the salt and pepper and
stir. Add the minced potato as a thickener.

Bring the stock to a boil, then turn the heat down, cover, and let
everything simmer until the vegetables are tender, about another 10 to 12
minutes. Remove the bouquet garni with a spoon and discard it. Puree the
soup in a blender. After the soup is pureed, pour it back into the saucepan
(no need to rewash saucepan) and adjust the seasonings to taste, if
necessary.

At this point, you can refrigerate the soup until you are ready to serve it
a few hours later or the next day. When you are ready to serve the soup,
reheat it over low heat, but do not let it come to a boil. Garnish with the
minced parsley.

Recipe by: Diabetes Forecast Magazine, Feb 1998, page 62

Posted to fatfree digest by Kathleen schuller@ix.netcom.com on Nov 22,
1998, converted by MM_Buster v2.0l.