This seems like something light and tasty and a little springy to enjoy after the feast that was Easter Sunday. . .
My love affair with leeks started at the Farmer's Market last summer. I'd never used a leek. It's quickly become one of my favorite ingredients.
Broccoli Leek Soup
taken from Ezra Pound Cake
Prep time: 15 minutes + 10 minutes after cooking
Cook time: 30 minutes
Makes 4 servings
1 large bunch broccoli (about 1 1/2 lb)
1 Tbsp olive oil
1 Tbsp unsalted butter
2 medium leeks, white and light green parts only
2 medium baking potatoes
2 cloves garlic, thinly sliced
3 C water
3 C vegetable broth
3/4 tsp salt
Pinch freshly ground pepper
1/4 C half-and-half
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 tsp cayenne
Prepare broccoli. Separate stems from florets. Use a vegetable peeler to peel stems; remove tough outer layer, then slice into 1/4" thick "coins." Break the florets into small pieces. Reserve stems and florets separately.
Prepare leeks. Thinly slice white and light green parts only. Rinse well. Reserve.
Prepare potatoes. Peel and cut into 1" pieces. Reserve.
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, and garlic, and cook 2 to 3 minutes.
Add 3 C water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.
Add broccoli florets; bring to a boil and then simmer 5 minutes.
Transfer soup on batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half, lemon zest and juice, and cayenne. Reheat briefly. Serve.
This was delicious. We had it with Caesar Chicken sandwiches as a hearty Sunday lunch. It would make a great light dinner, too.
I think (gasp!) that the addition of the broccoli made me like this even more than Julia's Leek and Potato Soup.