1 lb broccoli, separated into stalks
4 medium-sized russet potatoes, cubed
2 leeks, washed and chopped
8 c chicken or vegetable stock
¼ c Liquid Gold extra virgin olive oil
Liquid Gold Meyer Lemon Olive Oil
Salt and Pepper
In a stock pot, combine the extra virgin olive oil, broccoli, potatoes, and leeks. Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes.
Blend until you reach a nice silky texture. Add salt to taste.
Place into warm bowls, garnish with a little chopped Italian parsley, and drizzle with Meyer Lemon oil and a grind of fresh-cracked pepper just before serving.