| 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 |
| 2-3 | large leeks |
| 750 g | potatoes |
| 5 cups | vegetable stock |
| 50 g | butter |
| 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.
Serves 4-6.
13 September 2003
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