INGREDIENTS

INSTRUCTIONS

Step 1: Cut the broccoli florets from the stems. Using a vegetable
peeler, peel the broccoli stems, then slice them.
Step 2: In a 4-quart saucepan, heat oil over moderate heat. Saute
leeks and garlic until softened. Add the water and cook about 5
minutes, until soft.
Step 3: Add broccoli stems to the saucepan with potatoes, stock, and
milk. Simmer, partially covered, about 8 minutes, until broccoli and
potatoes are tender.
Step 4: Stir in the broccoli florets and simmer the soup about 5
minutes longer, until the florets are very tender.
Step 5: Remove from the heat. With a skimmer or slotted spoon,
transfer the vegetables to a blender or food processor. Puree until
very smooth.
Step 6: Return the puree to the liquid in the saucepan. Return the
pan to the heat until the soup is warmed through. Season with the
salt and pepper.
Source: the How-To Book of Healthy Cooking: Good Food That's Good for
You. Reader's Digest Staff. (Jan 1996) ISBN#: 0895777894 Hardcover.
Notes: Introduction: Thicken the soup with pureed potato instead of
cream. Substitute thin-skinned new potatoes with no green patches and
leave them unpeeled to retain more of the nutrients. Makes 10 cups.
Preparation time: 25 minutes. Cooking time: 30 minutes.
*PER SERVING (cup): Calories 87; Total Fat 2g (13% cff) - est by
MasterCook
NOTES : Enhance the soup by adding pureed leftover vegetables.
Recipe by: Reader's Digest Healthy Cooking / adapted
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
05, 1999, converted by MM_Buster v2.0l.

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