Ingredients
- 1 medium leek
- 1/2 white onion
- 1 stalk celery
- 1 russet potato
- 2 heads broccoli small
- 2 tablespoons extra virgin olive oil
- 32 ounces vegetable or chicken stock
- 1 cup water
- 1/4 cup Greek yogurt
- 1/4 cup Parmesan cheese
- 1 teaspoon pepper
- 1 tablespoon salt
- 2 purple carrots or radish for garnish
Servings: servings
Units:
Instructions
Prepare the Vegetables
- Prepare your mise en place.
- 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.
- Remove the skin and cut the onion into small pieces. Add to bowl.
- Cut the celery into small pieces. Add to bowl.
- Peel and cut the potato into small pieces and place in a separate bowl.
- Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
- Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
- Place a stockpot over medium heat; add 2 tablespoons olive oil.
- Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
- Add the potato and broccoli stem. Cook for 5 minutes.
- Add the broccoli florets. Cook for 5 minutes
- 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.
- Remove from heat. Puree with an immersion blender, blender or food processor.
- Stir in yogurt and Parmesan cheese.
- Season to taste with salt and pepper.
- Using the peeler, make long ribbons of purple carrots.
Serve
- Ladle soup into individual bowls.
- Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
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