Ingredients (11)
- 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 1/2 + 1 tablespoon chopped mint
- 3 tablespoons crumbled feta
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.
Instructions
- 1Sauté 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.
- 2Add the broccoli, bok choy and chopped green onions and sauté for another 5 minutes. Add the lemon juice and stir.
- 3Next 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.
- 4Salt and pepper to taste.
- 5Just before it is finished add one chopped clove of garlic and ½ tablespoon fresh mint.
- 6Puree.
- 7Garnish with remaining mint, julienne green onions, and crumbled feta.
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