Writer's Note: A guy I used to date once said my kitchen was where fruits and vegetables went to die. No, he wasn't one of those crazy people who believe plants have souls, he just meant that invariably there was a bunch of spinach at the bottom of my fridge that had long out-lasted its usefulness. I admit it, I hoard spinach and eggplant and bananas in my kitchen in case a group of traveling carpenters knocks on the door and demands to be fed. (I once met a group of German traveling carpenters who belonged to a 16th century guild, wore top hats and carried walking sticks, and only listened to death metal. They were working in a hostel I stayed in off the western coast of Ireland. So it could happen.) In my fridge now is an odd assortment of vegetables, courtesy of Boston Organics. I got some beautiful broccoli with freakishly long stalks. I like broccoli stalks, they taste better than their alien heads. Given that the leeks in the fridge were looking like they should be playing shuffleboard and wearing dentures, I thought a broccoli stalk leek potato soup was in order.
Ingredients:
stalks from 2-3 large stalks of broccoli, peeled and chopped
2 small potatoes, peeled and chopped
3 leeks, white and light green parts only, chopped or 2 small onions, diced
2 tbsp. butter
2 tbsp. olive oil
4 cups chicken or vegetable broth
salt to taste
optional: Aleppo pepper
Directions:
Melt the olive oil and butter over low-medium heat and saute the leeks or onions until they are soft. Add the broccoli stalks and potatoes and saute for a few minutes. Then add the chicken broth and bring to a boil. Simmer over low heat until all of the vegetables are tender. Blend until smooth. If you're a fussy soup person, you can strain the soup, but I'm not running the The French Laundry so bits of potato don't bother me. Add salt to taste and sprinkle some Aleppo pepper on top if you want to add some kick.
