Recipe of the week

Bleu Cheesy Broccoli Potato Soup

1 large onion, diced
1 leek, cut into thin rings
3 large colves garlic, minced
5 tbsp butter or olive oil
2 to 3 medium potatoes, grated
1 carrot grated
1 green pepper, seeded and diced
1 large head broccoli, chopped
4 cups vegetable or chicken stock
5 ounces blue cheese, crumbled (milder cheeses can be substituted)
1 cup half-and-half or cream
1 cup milk (all dairy can be replaced with soy milk)
1/3 cup dry sherry
Sea salt and freshly ground pepper, to taste
Fresh parsley, minced

In a large pot, saute'onion, leek and garlic in butter or oil until soft, about five minutes. Add potato, carrot, green pepper and broccoli. Saute' 2 to 3 minutes, then add stock. Simmer until all ingredients are soft. Pur'ee soup in a food processor or blender. Heat puree over medium heat, stiring cheese, cream and milk. Simmer a couple of minutes, then add sherry. Add salt and pepper to taste. Garnish with parsley. Serves 6.

Please note: this is from Mother Earth News Oct/Nov 2007