Leek soup, broccoli and broad beans

Leek soup, broccoli and broad beans
Leek soup, broccoli and broad beans 5 1 Stefano Moraschini


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2_04192 LEEK SOUP, BROCCOLI and BEANS INGREDIENTS for 4 PEOPLE 500 g leeks into rings, 150 g of broccoli, a potato, 200 g of beans, 6 cl vegetable broth, 20 g butter, 2 tablespoons of sunflower oil, salt, pepper. Bring to a boil salted water, blanch the beans, then drain, Peel and let cool. Wash the broccoli and divide them into florets. Peel the potato and cut it into chunks. In a nonstick saucepan you finding fresh focus the Leek in oil and butter for about 10 minutes, stirring with a wooden spoon and cook without them too. Add the broccoli, potato and gave. Stir. Pour the broth and a l of water, add salt and pepper. Bring to a boil, keep the flame low and let simmer for 30 minutes. When cooked, puree the vegetables with two ladles of broth; then pour the rest of the broth and blend again until smooth and velvety puree. Serve immediately.

Leek soup, broccoli and broad beans


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