Waking Up to Broccoli Soup

February 12, 2004

Due to popular demand, I am reviving this blog. Wake up, blog!

That being said, I add the disclaimer that although I haven't posted here since late November, surfers find the blog when looking for recipes for "fair food," which is not what it's about, or using words on their search engines such as "garlic soup cold cure" or "health benefits nutmeg," which they can indeed find here.

This is the blog of a good home cook who prefers simple, fresh food and enjoys cooking from scratch. Most of the recipes are more like instructions for producing old-fashioned and tasty foods. Sometimes I'm on a diet, but there are a few dessert recipes that will indicate why I have that need.

Today's food is one that comes from that not-too-fattening group. It is a variation of a soup in the cookbook of one Suzanne Sommers, sometime actress and age-obsessed blonde who found a second career in writing about health food and selling exercise devices. Be that as it may, it is a delicious version of vichysoisse (no potatoes!) and filled with vitamins instead of calories.

Leek and Broccoli Soup

Chop and wash one leek and sauté it in a little olive oil for about five minutes. Add about 4 cups of chicken broth and bring to a boil. You'll need about 3 cups of chopped broccoli. Add this, bring to a boil, reduce to simmer and cook for about 15 minutes. Add salt and pepper to taste and process in a blender, food processor or with a stick blender until fairly smooth. To serve, (particularly if you'd on Atkins) you may top with a dollop of sour cream.

If you're not dieting, this soup is excellent with about one cup of cooked brown rice added before the blend. Of course the whole thing is flexible -- tomatoes can be added or any other leftovers if you want to use it as a base for another soup, or if you have any left over and want to extend the life of all the things in little jars in your refrigerator.

Now that you've discovered the revived food blog, come back sometime and explore.