Yield: 6 Servings
|2 pounds||Fresh broccoli; cut 1 1/2 le|
|2 mediums||Potatoes; peeled and diced|
|3 cups||Chicken broth|
|½ pint||Light cream|
|\N \N||Salt and white pepper; to ta|
|\N \N||Fresh parsley; minced|
Recipe by: Randy Pollak Preparation Time: 0:30 Melt butter in large heavy pot (not cast iron). Cut off ⅔ green tops of leeks; split leeks lengthwise and wash away any sand that may be between layers.
Slice leeks thinly and simmer them slowly, over low heat, in the butter until transparent. Add broccoli, potatoes and chicken broth to pot. Simmer about 30 minutes or until potatoes are done. Puree in food processor or blender, and return to heat. Season with salt and pepper and stir in cream. Sprinkle with parsley before serving.