Potato soup with broccoli and leeks

1 servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil
1½ cup White part of sliced leeks
1 tablespoon White flour
3½ cup Chicken broth
4 cups Cooked; cubed sweet potatoes
1 teaspoon Salt
¼ teaspoon Pepper
2 cups Broccoli flowerets
1½ cup Parve milk

Directions

In soup pot, heat the olive oil Mix in leeks and cook slowly till leeks are soft. Blend in the flour and cook a few seconds. Take the pot off the heat.

Add ½ c. of the chicken broth and blend in thoroughly. Add remaining broth, potatoes, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for about ¾ of an hour (or until the potatoes are tender). Meanwhile, steam the broccoli till tender and set aside. Pour cooked potatoes and their liquid into the blender and puree till almost smooth. Put the mixture back in the pot and add 1 c. parve milk. Blend well. If the soup is too thick, add ¼ c. parve milk at a time till it reaches the consistency you prefer. Mix in the broccoli and correct the seasoning.

This recipe is based on one found in Eater's Choice, by Dr. Ron Goor and Nancy Goor (3rd edition, Houghton Mifflin, c1992). It may not be strictly for Hanukkah, but it is tasty, especially on a cold winter day.

Posted to JEWISH-FOOD digest by Sandy Loeffler <aa2690@...> on Dec 14, 1998, converted by MM_Buster v2.0l.

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