Fall = Soup

One of my favorite things about fall is making & eating deliciously healthy soups. Last week we tried 2 new ones & they were both met with MMMMMM's from our children.

Broccoli Leek Soup
(Williams Sonoma Soup Cookbook)

2 T. olive oil
2 leeks, including tender green parts, finely chopped
1 1/2 lb. broccoli- florets & stems cut into 1 inch pieces
4 c. chicken broth
salt & freshly ground white pepper

In a large saucepan over medium heat, warm the oil. Add the leeks and saute until softened, 3-5 minutes. Add the broccoli and continue to saute, stirring frequently until slightly softened, about 2 minutes longer.

Add the stock and bring to a simmer over medium heat. Cover partially & cook until the vegetables are tender when pierced with a sharp knife, 15-20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches until smooth & return the soup to the pan. Return the soup to medium heat and reheat gently. Season to taste with walt & white pepper.

Garnish with sour cream, croutons, and chives.

Review: We didn't garnish ours, just served it straight with peasant bread & it was delicious! The consistency was perfect; not to thick or too runny & no real chunks.