Tuesday, November 19, 2013

Broccoli Potato Leek Soup

Broccoli Potato Leek Soup

Hi friends. It's been a little bit since the last post. Sorry bout that. We've been busy lately but all good things like hosting dinners for friends, visits from my sister, more sleep training for baby, and reading, reading, reading! I've never considered myself a book worm but lands alive, I go through books like crazy without even realizing it. The other day I counted four books read since Eleanor's been born (4 1/2 months) which may not sound like a lot, but for a sleep deprived mom, it surprised me.

Sister and Eleanor
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Uncle Pat and Jeremiah
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Need some good reads? Check out: Carry On, Warrior. Thoughts on Life Unarmed (memoir-ish), and The Language of Flowers (novel). Both make it into "the best books I've ever read" category.

And then buy some fun new tea to read with from here: esp emporium

A friend came for tea last week. I provided chocolate croissants and she brought the tea. So glad she did because while I would have offered her the standard sleeptime or apple cinnamon, she brought exotic teas like pina colada, roasted almond and sweet melissa. It was loose leaf and I learned how to brew it - easy- 1 1/2 to 2 teaspoons loose leaf in a strainer for each cup. Just pour the boiling water over. This was good quality tea too. I wouldn't recommend it otherwise. Nothing was fake tasting and you could see pineapple chunks and coconut shavings or apple slices throughout. If I were you, I'd do some Christmas shopping on their site...Unless you know me. Because if you know me, chances are you're getting tea for Christmas so you shouldn't shop there. And books. Don't get the books either.

-Spoiler alert- Too late?

Actually I only know like three tea drinkers. Bummer. The site makes you want to buy bags and bags of tea. And sometimes I wonder if it's cruel to force books on people. I mean, the only reason I'm so excited about them is because I've already read them and  know the recipient would really like it too. But they don't know this, so it's kind of like when your Aunt gets you socks and she's all excited because she owns these same socks and they fit like a glove and are warm and the BEST SOCKS EVER, but you are looking at the box like...she got me socks. Thanks? The appreciation comes later. Whatev- I wouldn't get non book people books anyway. I know a lot of non book people. Isn't that just the luck? I don't get it. My one friend, Kel, doesn't read books or drink tea or coffee or cocktails. She doesn't really dine out, or eat "gluten" most of the time. She loves working out and is super chatty and I'm always like do we even have anything in common!? What do I get you?!?!?! So I go to Anthropologie and it always works out.

The holidays are laden with these sorts of contemplations which is why I like to keep the food simple on non-celebratory nights. This soup has been made eleventy million times in my house this winter so far. Okay, so it was more like three times, but I don't make anything three times in a season so it's basically the same thing. The reason we love it is because it's both comforting and healthy at the same time. What potato soup do you know where its main ingredient is broccoli? What broccoli soup do you know that has blended creamy potato throughout? And which of either of these soups do you know that is tied together with not onion, but the sexy, sexy leek? It's dreamy. Sometimes we add a little raw cheddar cheese on top. Shhh. It doesn't need it but it's dang good.

This also happened. First solids!

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And here is what she thought about it!

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eh, you can't win them all. Onto the soup!

Broccoli Potato Leek Soup

Broccoli Potato Leek Soup
adapted from Bethenny Frankel
serves 4

2 tablespoons olive oil
3 cups sliced leeks, white and pale-green parts only
4 garlic cloves, minced
2 medium rusett potatoes, peeled and cubed
8-9 cups broccoli florets (about three heads) I measure 8 overflowing cups
6 cups vegetable stock
1 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
cheddar cheese for serving, optional

Heat olive oil in a saucepan over medium heat. Add leeks and cook until softened, about 3-4 minutes. Stir in garlic and cook 1 additional minute. Add potato cubes and broccoli; cook, stirring, until potatos begin to soften, another 3-4 minutes.

Pour in stock and bring to a boil; reduce heat and simmer, uncovered, until broccoli is tender, about 25 minutes. If you need to add more stock to the vegetables, go ahead. The liquid should come right up to the top of the vegetables. It's okay if not completely covered.  Once cooked through, puree in the pot with an immersion blender, or in batches using a regular blender. Add salt and pepper, then return to pot and warm through. Taste and add more salt if needed. If it's bland at all, add more salt. It won't be. Serve warm. 

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