After being gone for over a week I couldn’t wait to start cooking again, although I did eat some delicious meals out in California and Washington D.C. and at my parents’ home thanks to my mom who makes the best beef stew hands-down. I even gobbled down her stew a few hours after a root canal because it can’t be missed. I made this soup today for lunch. It took 45 minutes from chopping to ladling into bowls.

Sauteeing the broccoli and leeks ©EverydayCookingAdventures 2013

I used two leeks and two broccoli. I used a hand blender right in the pot which was simple and took about 2 minutes to smooth it out. I skipped the yogurt topping and sprinkled with Parmesan cheese instead. I forgot that leek is a bit spicy and added a bit too much white pepper before tasting first–oops! Next time, add a little, taste, add a little, taste. Big cooking lesson learned! It was quite spicy but we both slurped up our bowls and have enough leftover for lunch for tomorrow. I think I’ll thin it a little with more chicken stock while reheating it to try to make it a little less spicy. Here’s my broccoli leek soup: #williamssonoma

Broccoli Leek Soup ©EverydayCookingAdventures 2013

Broccoli Leek Soup

Recipe from: Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington, 2001

Serves 4

Ingredients:

• 2 Tbs. olive oil
• 2 leeks, including tender green portions, rinsed well and finely chopped
• 1 1/2 lb. broccoli, trimmed, florets and stalks cut into 1-inch pieces
• 4 cups chicken stock
• Salt and freshly ground white pepper, to taste
• 1/4 cup sour cream or plain yogurt
• 2 Tbs. finely chopped fresh chives

Directions:
1. To Clean The Leeks: Trim off the roots and the tough, dark tops of the leaves. Peel away the outer layer from the stalk and discard. Halve or quarter the leek lengthwise. Rinse well under cold running water, pulling the layers of leaves apart slightly to wash away all of the grit.

2. In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes.

3. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.

4. Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.

5. In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper.

6. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately.