The weather is abysmal, ...dark, rainy, windy and with the end of daylight savings time, it seems to be nightfall at 4:30pm. Good to have tasty soup on tap. I was enticed by the idea of combining broccoli and leeks, and, of course, potatoes for the obligatory creamy thickness. The taste is phenomenally interesting and flavorful, and not flat as in regular broccoli cream soups.
1 bag frozen broccoli
1 small stalk fresh leek
3-4 tiny fingerling potatoes or 1 regular sized potato, quartered
1.5 quarts water (add more or less water as desired)
1 ts Mrs Dash herb blend (or fresh thyme)
1 garlic glove, micro-planed
a few dashes of Worchestershire Sauce (I like the fabulous sodium-reduced Lea & Perrins)
1/2 TB creme fraiche
Cut the leek into small rings, and wash them thoroughly in water to get all the sand out. In a large pot, heat the water with the broccoli, potato and leeks. Bring to a boil and simmer on medium-low heat gently for ca. 20 min until the potatoes are soft.
Cool to room temperature, reserve a cup of cooked broccoli florets, and puree the remaining soup in a food processor (do NOT puree hot soup! the steam will make the soup 'explode' in the blender and you'll have it on your wall and yourself). Alternatively, use an immersion blender and puree the hot soup in the pot.
Pour pureed soup back into the pot, and add the bouillon, thyme, garlic and worchestershire sauce. Heat again, and simmer for about 2-3 min. Before serving, add the creme fraiche into the soup and mix it in.