2 Medium Leeks (white Bulb Only), Cut in Half Lengthwise
1 Tablespoon Vinegar
1 Tablespoon Unsalted Butter
2 Tablespoons Olive Oil
1 Medium Onion, Chopped
6 Cups Vegetable or Chicken Broth
1 Medium Russet Potato, Pleeled and Sliced
1 Bunch Broccoli
1 Bunch Watercress (stems Removed), Well-rinsed
1/3 Cup Heavy Cream
Instructions
Cover leeks with water and the vinegar; soak for 15 minutes. Rinse and pat dry; chop.
Melt the butter with the oil in large pot over low heat. Add the leeks and onion; cook, stirring occasionally, for 15 minutes.
Add the broth and potato. Bring to a boil; reduce the heat to a simmer and cook, partially covered, for 20 minutes.
Divide the broccoli into florets and thinly slice the stock. Reserve 1 cup florets for garnish. Add remaining borzoi to broth and simmer for 15 minutes. Remove soup from the heat and stir in watercress leaves. Let stand for 3 minutes. Meanwhile, bring a small pot of water to a boil. Cook reserved broccoli florets for 1 minute. Drain, rinse under cold water and reserve.
Process soup in a batches in a blender or food processor, pulsing on and off so it's not completely smooth. (If desired strain). Remove to the pot. Stir in cream, then warm over low heat. Garnish with a dollop of creme fraiche, a small sprig of watercress and a few broccoli florets.
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Yields: 6 Servings
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