It was purely a visual prompt that made me make this soup and not the combination of ingredients. It was pretty and sometimes that is all it takes for me to make a recipe. It was also a quick, throw everything into the pot type of recipe which is another thing I like when it comes to making soup.
| 1 onion, chopped 2 cups leek, sliced 8 ounces unpeeled potatoes, diced 3 3/4 cups vegetable stock (make your own stock) 1 bay leaf 8 ounces broccoli florets |
1 1/2 cups frozen peas 2 to 3 TBS. chopped fresh parsley salt to taste pepper to taste parsley leaves |
1. Add the stock, bay leaf, onions, leeks, and potatoes in a medium pot and cook until the mixture boils.
2. Once it boils, then cover pot, reduce heat, and cook for another ten minutes.
3. Then add the peas and broccoli and cover the pot to bring the mixture to a boil.
4. Once it boils, reduce the heat, and cook for another ten minutes and then set aside to cool.
5. Using a blender or food processor, puree the mixture until it is lightly smooth. It will still be a little bit chunky, but try to remove as much of the chunks as possible.
6. Next add the parsley.
7. Add the salt and pepper and blend the mixture again.
8. Spoon the mixture back into the medium pot and reheat before serving.
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