Serves 4
This recipe is fast, easy and very green. It is very economical, which is always a plus. You can serve it hot on a cool evening or at room temperature on a warm summer day. Give it a whirl and do let us know what you think.
Ingredients:
2 Tablespoons olive oil
2 medium-sized leeks halved and cut into 1/4’ slices (using the whites and light green parts only)
5 cups of chicken broth
1 1/2 pounds russet potatoes, peeled and cut into 1/2’ cubes
1/2 pound green beans, trimmed and halved
1 bunch parsley – stems removed (about 4 cups)
Salt and pepper
Instructions:
In a medium pot, heat one tablespoon of olive oil and add the leeks along with salt and pepper. Saute until leeks are soft, approximately 8 minutes.
Add broth and potatoes. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are almost soft, about 10 minutes.
Add green beans. Cook for another 6-8 minutes.
Combine parsley and one tablespoon of olive oil in a food processor until finely chopped.
Remove soup from heat and stir in parsley puree.
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