"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Broccoli Leak Soup Recipe

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This recipe for Broccoli Leak Soup, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Gardner Family
Added: Tuesday, April 22, 2008


1 large bunch broccoli (about 1 pound)
1 T. olive oil
1 T. unsalted butter
2 medium leeks, white & light green parts only, thinly sliced
1 med. baking potato, peeled & cut into 1 in. pieces
1 garlic clove, thinly sliced
tsp. salt
3 cups low-sodium chicken or vegetable broth
pinch ground pepper
cup snipped chives
cup half-and-half (optional)

1.) Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into inch thick coins. Break or cut the florets into small pieces. Reserve stems and florets separately.
2.) In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, & garlic, and cook 2-3 min. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 min.
3.) Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using) and chives, and reheat briefly.




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