1 lb broccoli, separated into stalks
4 medium-sized Russet Potatoes, cubed
2 leeks, washed and chopped
8 cups chicken or vegetable stock
0.25 cup unflavored extra-virgin olive oil
Meye lemon extra-virgin olive oil
Salt and Pepper to taste
1
In a stock pot, combine the unflavored olive oil, broccoli, potatoes and leeks. Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes.
2
Blend until you reach a nice silky texture. Add salt to taste.
3
Place into warm bowls, garnish with chopped parsley, and drizzle with Meyer lemon oil and fresh ground pepper just before serving
Ingredients
1 lb broccoli, separated into stalks
4 medium-sized Russet Potatoes, cubed
2 leeks, washed and chopped
8 cups chicken or vegetable stock
0.25 cup unflavored extra-virgin olive oil
Meye lemon extra-virgin olive oil
Salt and Pepper to taste
Directions
1
In a stock pot, combine the unflavored olive oil, broccoli, potatoes and leeks. Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes.
2
Blend until you reach a nice silky texture. Add salt to taste.
3
Place into warm bowls, garnish with chopped parsley, and drizzle with Meyer lemon oil and fresh ground pepper just before serving