Cream of Broccoli and Zucchini Soup

Mary Ann Esposito

Serves 4 to 6


1 head broccoli, stem cut, peeled, and cut into thin strips, and broccoli separated into 1-inch florets

1 medium leek, white part only, sliced cross­wise into rings

1 chicken bouillon cube

1 large zucchini, ends trimmed,

Grated Fine sea salt Freshly ground black pepper


Place the broccoli stems, florets, and leeks in a soup pot.

Add enough water just to cover the vegetables. Add the bouillon cube.  Bring the soup to a boil, cover, and cook over medium heat until the broccoli stems are easily pierced with a knife.

Add the zucchini and continue cooking, covered, for 5 minutes.

Puree the soup in batches in a blender or food processor, or use an immersion blender. Season with salt and pepper to taste. Serve hot.

item recipe is featured in Episode 0 of Season 0.

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