Instructions: Step 1: Cut the broccoli florets from the stems. Using a vegetable peeler, peel the broccoli stems, then slice them.

Step 2: In a 4-quart saucepan, heat oil over moderate heat. Saute leeks and garlic until softened. Add the water and cook about 5 minutes, until soft.

Step 3: Add broccoli stems to the saucepan with potatoes, stock, and milk.

Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender.

Step 4: Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender.

Step 5: Remove from the heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Puree until very smooth.

Step 6: Return the puree to the liquid in the saucepan. Return the pan to the heat until the soup is warmed through. Season with the salt and pepper.

Cooking: Good Food Thats Good for You.

Notes: Introduction: Thicken the soup with pureed potato instead of cream.

Substitute thin-skinned new potatoes with no green patches and leave them unpeeled to retain more of the nutrients.

Makes 10 cups.

Preparation Time:
25 minutes.

Cooking Time: 30 minutes.

NOTES : Enhance the soup by adding pureed leftover vegetables.

The RD Healthy cooking book was one of the first - if not THE first - book we bought to change our eating habits. And this is one of the first recipes - we found it okay but a bit bland and coarse. Since then, we add pureed chunks of roasted squash or sweet potato to up the flavor and texture. Another trick is to use less oil and brown the onions quickly - for flavor - then add liquid to soften them. fruit or vegetable juice, broth, wine, flavored vinegars....

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