Broccoli and Leek Soup

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Broccoli and Leek Soup
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Votes: 3
Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Broccoli and Leek Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare the Vegetables
  1. Prepare your mise en place.
  2. Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
  3. Remove the skin and cut the onion into small pieces. Add to bowl.
  4. Cut the celery into small pieces. Add to bowl.
  5. Peel and cut the potato into small pieces and place in a separate bowl.
  6. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  7. Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
  1. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  2. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
  3. Add the potato and broccoli stem. Cook for 5 minutes.
  4. Add the broccoli florets. Cook for 5 minutes
  5. Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
  6. Remove from heat. Puree with an immersion blender, blender or food processor.
  7. Stir in yogurt and Parmesan cheese.
  8. Season to taste with salt and pepper.
  9. Using the peeler, make long ribbons of purple carrots.
Serve
  1. Ladle soup into individual bowls.
  2. Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
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1-2-3 Salad

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1-2-3 Salad
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Votes: 13
Rating: 4
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1-2-3 Salad
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Votes: 13
Rating: 4
You:
Rate this recipe!
Ingredients
For the Salad
  • 1/4 cup butternut squash roasted and cut into a small dice
  • 2 heads lettuce mixed large handfuls
  • 1/4 cup nuts almonds, pecans, walnuts
  • 1/4 cup fruit dried or fresh
  • 1/4 cup quinoa or other grain (i.e. orzo or couscous)
  • 1/4 cup Parmesan cheese or substitute feta or blue cheese
For the Dressing
Servings:
Units:
Instructions
1-The Dressing
  1. Prepare your mise en place.
  2. Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
  3. Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
  4. Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
  5. The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
  1. Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
  2. Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
  3. Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
  1. Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
  2. Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
  3. Taste. Add more dressing if needed.
  4. Add salt and pepper if needed.
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