Broccoli-Leek Soup for Breakfast
I guess I am thinking about this tasty yet simple soup for two reasons. First, I'm committing to eating an additional serving of vegetables each day, and second, fall is in the air so it feels like soup weather. Eating breakfast tends to be a challenge for me, so instead of the usual cup (or carafe) of coffee and hard boiled eggs, I'm going to add this soup into my morning routine.
In a large saucepan or dutch oven over medium heat, warm 1T of butter (Kerrigold salted butter is great and can be found at Costco). Add 1 thinly sliced leek (white and light green part) and sauté until softened, 3 to 5 minutes. Add a large chopped head of broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.
Add enough chicken stock (about 2 cups) to cover the vegetables and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 10-15 minutes. Add a cup of raw spinach for 1-2 min then remove from the heat.
In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Season with salt and pepper to taste (you can even add some chopped bacon). Ladle the soup into a coffee mug and enjoy!
Note: Because they are grown in loose, sandy soil, leeks often have grit lodged between their tightly packed leaves. To clean a leek, trim off the roots and the tough, dark tops of the leaves. Peel away the outer layer from the stalk and discard. Halve or quarter the leek lengthwise. Rinse well under cold running water, pulling the layers of leaves apart slightly to wash away all of the grit.