Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.