Sunday, April 24, 2011

Everyday Food Spring Vegetable Soup

Note: Most of the time I double the recipe so it feeds both of us all week for lunch.

-1 tablespoon plus 2 teaspoons extra-virgin olive oil
-2 medium leeks (white and light green parts only), halved lengthwise cut into 1/4 inch slices, rinsed well, and drained
-coarse salt and ground pepper
-5 cups low sodium chicken broth (I used vegetable broth)
-1 1/2 pounds russet potatoes, peeled and cute into 1/2 inch cubes
-1/2 pound green beans, trimmed and halved
-4 cups parsley leaves (from 1 bunch)

1. In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.

2. Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.

1 comment:

  1. I made this dish for Easter, against my mother-in-law's wishes (such a traditionalist!), and it was a HUGE hit! I despise parsley and used basil instead. Cilantro was excellent also but I added white rice and a twist of lime juice