Broccoli stalk soup

Name: Broccoli stalk soup
Prep time: 20 min
Cook time: 1 h
Yield: About 8 cups
Cuisine: Québécoise
Ingredients: 7 cups peeled broccoli (about 10), cut into pieces; 4 cups sliced leeks; 1 large russet potato, diced; 2 celery stalks, diced; 1/4 cup olive oil; 1 teaspoon dried basil; 1 teaspoon cumin; 1/2 teaspoon dried thyme; 1/2 teaspoon of Provence herbs; 1/4 cup white wine; 4 cups good quality chicken broth; Parmesan shavings for the service

Preparation 20 min
Cooking 1 h
Servings About 8 cups
Freezing Absolutely

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Ingredients

7 cups peeled broccoli (about 10), cut into pieces
4 cups sliced leeks
1 large russet potato, diced
2 celery stalks, diced
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon of Provence herbs
1/4 cup white wine
4 cups good quality chicken broth
Parmesan shavings for the service

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Preparation

In a large saucepan heated over medium high heat, add the vegetables, olive oil and spices. Season with salt and pepper and cook for 10 to 12 minutes while stirring.
Add the white wine and stir. Continue cooking for 2 minutes.
Pour chicken broth, season with salt and pepper and stir. Bring to a boil, reduce to low heat and cover. Simmer for about 45 minutes or until vegetables are very tender. Puree until smooth. Taste and rectify seasoning if necessary. Add a little hot chicken broth to dilute if your soup is too thick. Garnish with parmesan on top !