Yield: 8 servings
|1 medium||Leek; discarding tough leaves|
|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.
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@...> on Jan 25, 99, converted by MM_Buster v2.0l.