1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 medium onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
½ to 1 tsp. salt
freshly ground black pepper
2 tbsp. snipped chives, for garnish
Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly.
Purée the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the cold soup among 4 bowls and garnish each with one-quarter of the chives.
Per serving: 103 calories, 0 g fat, 0 g saturated fat, 4 g protein, 22 g carbohydrtes, 4 g fibre
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