November 6, 2009
Tuesdays and Fridays are harvest days at our house. Any vegetables remaining from Tuesday’s pickings I throw into a coop for Friday lunch. We made this one today and it was delicious.
This creamy soup is rich and satisfying and is perfect for a brisk fall day! I was tempted to add ½ and ½ at the end of the recipe, but after I blended and tasted the soup I realized it wasn’t necessary. The crumbled feta for garnish is so yummy and adds a salty component so remember to keep that in mind when you are seasoning.
Broccoli and Bok Choy Soup
2 tablespoons olive oil
1 tablespoon butter
½ onion chopped
½ lb of broccoli
1 leek chopped
½ lb bok choy
3 + 1 large garlic cloves chopped (save the last clove for the end of the recipe)
3 + 1 green onion (chop 3 and julienne 1 for garnish)
½ juice of one lemon
1 quart chicken stock (either homemade or low salt organic)
1 1/2 + 1 tablespoon chopped mint
3 tablespoons crumbled feta
Sauté onion and three cloves of chopped garlic in butter and olive oil for about ten minutes. Add the leeks and cook for another 5 minutes. Add the broccoli, bok choy and chopped green onions and sauté for another 5 minutes. Add the lemon juice and stir. Next comes the chicken stock and one tablespoon of mint, bring to a boil and simmer for about 30 minutes or until the broccoli and bok choy are tender. Salt and pepper to taste. Just before it is finished add one chopped clove of garlic and ½ tablespoon fresh mint. Puree. Garnish with remaining mint, julienne green onions, and crumbled feta.
