Pea, Leek & Broccoli Soup - cooking recipe

Ingredients

1 onion, chopped
2 cups leeks, sliced
8 ounces unpeeled potatoes, diced
4 cups vegetable stock
1 bay leaf
2 cups broccoli florets
1 1/2 cups frozen peas
2 -3 tablespoons chopped fresh parsley
salt
pepper
fresh parsley leaves, to garnish

Preparation

Put the onion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and mix together well. Cover and bring to a boil over medium heat. Lower the heat and simmer, stirring frequently, for 10 minutes.
Add the broccoli and peas, cover and return to a boil. Lower the heat and simmer, stirring occasionally, for another 10 minutes.
Set aside to cool slightly. Remove and discard the bay leaf. Process the soup in a blender or food processor in batches if necessary, until you have a smooth puree.
Add the parsley, season to taste with salt and pepper and process again briefly. Return to the saucepan and reheat gently until piping hot. Ladle into heated soup bowls and garnish with parsley leaves. Serve immediately.
Note: If you prefer, cut the vegetables finely and leave the cooked soup chunky rather than pureeing it.
Note: Substitute frozen or drained, canned corn kernels for the frozen peas.