Name: Leek, Broccoli And Potato Soup
Ingredients: 1 tb Favorite saute liquid; 2 c Leeks; sliced into rounds; 1 c Chopped broccoli florets; (about 1 large stalk of broccoli); 1 md Onion; diced; 1 Clove garlic; minced; 1 Bouquet garni; (see below); 3 c Chicken type vegetarian stock; 1/4 ts Salt; optional; 1/4 ts White pepper; or to taste; 1 sm Potato; peeled and diced; Finely minced parsley; for garnish; 2 Fresh parsley stems; up to 3; 1 Bay leaf; 1 Sprig fresh thyme; up to 2; 1/2 ts Peppercorns

This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Vegetarian	Vegetables, Soups and s	4	Servings

INGREDIENTS

1	tb	Favorite saute liquid
2	c	Leeks; sliced into rounds
1	c	Chopped broccoli florets; (about 1 large stalk of broccoli)
1	md	Onion; diced
1		Clove garlic; minced
1		Bouquet garni; (see below)
3	c	Chicken type vegetarian stock
1/4	ts	Salt; optional
1/4	ts	White pepper; or to taste
1	sm	Potato; peeled and diced
		Finely minced parsley; for garnish
2		Fresh parsley stems; up to 3
1		Bay leaf
1		Sprig fresh thyme; up to 2
1/2	ts	Peppercorns

INSTRUCTIONS

BOUQUET GARNI
Original recipe used oil for the saute liquid and a different stock.
Bouquet Garni: This takes 2 minutes to prepare. Wrap the ingredients in a
small piece of cheesecloth. (You can use a tea towel or other piece of
clean cloth, but cheesecloth works best because it allows the flavors to
seep out easily into the soup.) Tie the bundle with clean string or twice,
and set aside. (Although the taste will be altered, you can substitute a
few sprigs of parsley for the Bouquet Garni.
Place the saute fluid in a large nonstick saucepan. Saute the sliced leeks,
broccoli, and diced onion in the oil over medium heat until they are all
wilted, about 5 to 7 minutes.
Add the garlic and the bouquet garni. Combine sauteing about 1 minutes
more, stirring occasionally. Do not let the mixture brown. Carefully add
stock. (It should cover all the food.) Sprinkle in the salt and pepper and
stir. Add the diced potato as a thickener.
Bring the stock to a boil, then turn the heat down, cover, and let
everything simmer until the vegetables are tender, about another 10 to 12
minutes. Remove the bouquet garni with a spoon and discard it. Puree the
soup in a blender. After the soup is pureed, pour it back into the saucepan
(no need to rewash saucepan) and adjust the seasonings to taste, if
necessary.
At this point, you can refrigerate the soup until you are ready to serve it
a few hours later or the next day. When you are ready to serve the soup,
reheat it over low heat, but do not let it come to a boil. Garnish with the
minced parsley.
Recipe by: Diabetes Forecast Magazine, Feb 1998, page 62
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Nov 22,
1998, converted by MM_Buster v2.0l.

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