Saturday, September 26, 2015

Soup of the Day... Broccoli-Cauliflower Leek Soup




A Jewish woman had two chickens. 
One got sick, so the woman made chicken soup out of the other one to help the sick one get well.

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Broccoli-Cauliflower Leek Soup 
Recipe found on Pinterest and alilcountrysugar

NOTE: Even though in this recipe they do not puree this soup you might want to when you go to heat it up. These veggies are gonna be really mushy. But you can freeze it to maintain the shape and keep the veggies from being overly done.

INGREDIENTS | MAKES 6–8 QUARTS 

3 large leeks, cleaned and sliced 

½ pound of mushrooms, cleaned and sliced 

1 tablespoon olive oil 

6 medium-size potatoes, peeled and cubed 

1 head broccoli, cleaned and chopped

1 head cauliflower, cleaned and chopped 

1 cup diced onion 

6 carrots, peeled and diced 

2 cloves garlic, minced 

1 tablespoon basil 

Salt to taste pepper to taste 

16 cups chicken broth 

Sauté the leeks and mushrooms in olive oil. Put all the remaining ingredients in a stockpot; cover with broth. Bring to a full boil. Meanwhile, purée half of the leeks. Add puréed leeks, sliced leeks, and mushrooms to boiling soup. Simmer another 15 minutes, stirring constantly. Cool and freeze.

If canning, move into sterilized jars. Wipe rims. Process in a pressure canner at 10 pounds pressure for 1 hour and 15 minutes for pints or 1 hour and 30 minutes for quarts.

Tomorrow's Soup of the Day... Cabbage Borscht

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