Leek and Broccoli Soup

Tuesday December 17, 2013

Elemental Custard

With the huge amount of snow we have been getting we may in fact have a white Christmas. Fingers Crossed. Knock on wood.

When snow storms hit, you can find me in the kitchen making soup. Well technically if you are looking for me you can ALWAYS find me in the kitchen- so that's nothing new... but this weather calls for soup. And lots of it. So I am resurecting an old classic from the archives and giving it a makeover. It's just that comforting...

And my photography skills have improved over these past 2 years so I thought I would upgrade the photo...


Wednesday October 26, 2011

It's cold... and rainy... and all I want to do is curl up on my couch with a mug of hot chocolate and a bowl full of nanaimo icecream green, healthy, healthy soup.

Must stay away from icecream.

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I feel like all I am making these days are soup. I made soup on the weekend. I made soup for lunch yesterday I made soup today (which I am sharing with you). You must think all I ever eat is soup. So not true. I also eat muffins... and biscotti.

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This soup just oozes healthiness. Its green... and has broccoli, leeks, spinach and potatoes in it. It is creamy and delicious and it doesnt even have any cream in it. Shocking I know. You cant get any more healthy then that!


Elemental Custard

Recipe: Leek Soup with Added Greens

Serves 6-8

1-2 tbsp olive oil (for sauté-ing)
2 medium leeks chopped
1 medium onion chopped
1 large potatoes, peeled and cut in small cubes
3-4 cups vegetable stock or chicken broth
salt to taste
pepper to taste
1 Bay Leaf
1 head of broccoli chopped and stems peeled*
1 large handful of spinach

Optional Garnishes:

* make sure to peel the stems and only include the soft green interior, the exterior will not puree and will have a tough texture


Sauté leeks and onions until they become translucent and soften. Add potatoes and sauté for 1-2 mintues. Add the broccoli stems (keep the florets back for later- they don't need as much cooking).

Add water or stock to just cover the vegetables. Bring to a boil, add the bay leaf and then turn down to a simmer until the potatoes are tender (can be pierced easily with a fork); about 15-20 min.

Add the rest of the broccoli. Cook for an extra 5-8 min on med-low heat being careful not to overcook so broccoli does not lose its bright green colour. Turn the soup off and add the spinach. Let it sit for 1-2 minutes. Add salt and pepper to taste. Remove the bay leaf.

Cool slightly and purée mixture in a blender. Garnish with chives and parmesan. Or with croutons. Or with a yogurt swirl.


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