''Tis the season for creamy soups. I knew I was on the right path, recipically speaking, when my inspired-cooking friend, Jim, was cooking virtually the same recipe on the same day, via facebook. Sweet. I am on the seasonal vibe. Here is my take on a Cream of Potato-Broccoli-Leek Soup, served with a great crusty potato bread and broiled beef (marinated in red wine). I purchased the bread from the Star Store in Langley, our local grocer. They carry the wonderful Essential Bakery Bread, from Seattle.
Creamy Broccoli and Leek Soup
White Sauce: Melt 1/4 cup butter. When melted, add 3 TBS flour. Mix thoroughly, and add 2 cups milk. Whisk until thickened. Set aside.
Vegetables:
2 large leeks, chopped small
2 large heads of broccoli. Separate stems from florets. Peel stems at end of heads, to insure that they are tender, chop into small pieces.
8 small to medium red potatoes, cut into 1/4's
3 TBS soy sauce
Sauté leeks in olive oil in a soup pan until they are very soft. This will take 15 minutes +/-. Add 5 cups of water, potatoes, and broccoli stems. Cook for 20-30 minutes, or until very tender. Add the broccoli florets, cook for another 10-15 minutes on a low boil, until soft. Use a manual egg beater to puree the soup, leaving some chunks. When the soup is cooked until soft, add the white sauce (above) and 3 LRG tablespoons of soy sauce. Stir thoroughly, and cook for another 10 minutes, or until the soup has thickened.
Serve with Potato Bread, Green Salad, and broiled, red-wine marinated beef.
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