Calories
162 kcal
Protein
3 g
Fat
5 g
Carbohydrates
25 g
Rinse and cut the leek into thin rings, including green leaves. Wash, peel and dice the potatoes (dicing them isn't necessary, you can use the whole potatoes, depending on whether the soup will be pureed or not.)
Fill a medium pot with cold water. After adding the leeks and potatoes, along with 1/2 teaspoon of salt, boil them for 40 to 50 minutes. The vegetables should be soft when ready.
In addition, before the potatoes are ready, add in the broccoli (or cauliflower) and cook until tender. Pierce with the fork to check if it's ready.
Transfer the cooked vegetables to a separate deep saucepan or blender bowl and beat until smooth, pour in a little milk to get a gentle puree consistency. It should not be too thin, but not too thick, approximately 33% fat cream.
Pour the cooked soup into bowls and serve. Additionally, you can top it with rye bread pieces. It can also be decorated with some carefully sliced cauliflower.
Milk can be replaced with 33% cream or 2-3 tablespoons of butter.
Choose not too large sprouts of fresh broccoli. Make sure the florets are tightly attached to each other and firm. And remember, broccoli withers quite quickly outdoors.
Both fresh and frozen broccoli should be a rich green color. If the florets are yellow, it means the vegetable is overripe or spoiled. Overripe broccoli will be unpalatable.
Bon Appetit!
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