Pureed Broccoli

sobota, 25 stycznia 2014

4 1/2 tablespoons butter
1 1/4 lbs leeks, use white and pale green parts only, halved and thinly sliced to make 5 cups total
2 large russet potatoes, peeled and quartered
1 lb broccoli, separated into florets and stems (peel the coarse woody skin from the stems)
6 tablespoons whipping cream
1 tablespoon fresh dill, minced or 1 teaspoon dried dill

1 Melt butter in a large skillet over medium heat.
2 Stir in leeks.
3 Cover and stir often until leeks are very soft (about 15 minutes).
4 Cook potato in salted water until almost done (about 15 minutes).
5 To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
6 Drain well and transfer to food processor.
7 Add leeks to the food processor and puree all.
8 Return puree to skillet and add cream, dill, salt and pepper.
9 Blend well and serve.

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