Let's Cook with Meg and Ted

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 ofbroccoli, the largest you can find
2-3large leeks
750 gpotatoes
5 cupsvegetable stock
50 gbutter
1/2 cuparborio rice
1/3 cupfreshly 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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