Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Leek; discarding tough leaves |
| 1 small | Cucumber |
| ½ medium | Head broccoli; florets only |
| 3 pounds | Peas in the pod; shelled, or 10 oz frozen tiny peas, defrosted and drained |
| 1 pounds | Mashing potatoes; peeled, sliced thin |
| 1 small | Bn parsley; leaves only |
| 1 medium | Bn watercress; leaves only |
| ½ small | Green cabbage; cored and shredded |
| 6 cups | Chicken stock |
| 5 teaspoons | Kosher salt; less if using commercial stock |
| 1 teaspoon | White-wine vinegar |
| 20 \N | Basil leaves; julienne |
| \N \N | Lots of freshly ground black pepper |
Halve the leek lengthwise. Wash it well and cut it across into thin slices.
Peel the cucumber and cut it into ¼" slices.
In a med saucepan, combine the leek, broccoli, cucumber, peas, potatoes, parsley, watercress, cabbage, and stock. Bring to a boil. Lower the heat, and simmer until all the vegetables are tender, about 20 min.
Strain the soup, and reserve the liquid in the saucepan. In a food processor, puree the vegetables with a little of the liquid. Whisk the puree into the reserved liquid, or pass everything through the med disk of a food mill and return to the pan. Season with salt and vinegar. Allow the soup to sit for a few hours.
Stir in the basil and pepper. Bring to a boil. Lower the heat and simmer 1 min.
Serve hot.
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@...> on Jan 25, 99, converted by MM_Buster v2.0l.