|Broccoli, leek and rice soup
This is adapted from a recipe in Joe Famularo's Italian Soup Cookbook, an excellent source of winter recipes.
|1 head of||broccoli, the largest you can find|
|5 cups||vegetable stock|
|1/2 cup||arborio rice|
|1/3 cup||freshly grated parmesan|
Chop the broccoli into florets, using most of the stems - trim away only the tough lower stem. RInse the leeks well, and chop the white parts thinly. Peel the potatoes and chop into 2 cm dice. Place the broccoli, leeks, potatoes and stock into a large stock pot and bring to the boil. Cover, reduce the heat to a very slow but steady simmer, and cook until all the vegtetables are tender, about 30 minutes.
Puree the soup in batches, using a food processor, and return to the cleaned pot. Stir in the butter and rice, and cook, stirring frequently, over low heat until the rice is al dente, about 15 - 20 minutes.
Remove from the heat and stir in the cheese, salt and a liberal amount of pepper, then serve.
13 September 2003