Harvest time inspires potato and broccoli soup

This afternoon I weeded my vegetable patch. After months of dry weather and needing to water every week, we've had rain, rain, rain.

I harvested potatoes, peas galore, garlic, onions, leeks, broccoli and flat leaf parsley.

I was very excited to make use of my new potting shed to wash and trim my harvest.  Instead of carrying all that dirt upstairs into the kitchen and traipsing back downstairs to the compost with all the trimmings, I used a bucket of hot water on my potting bench to clean up the lot. The chickens got lots of greens out of it too. I love the surprise of digging around in the garden to see what is ready to eat!  I had no idea what I was going to eat for dinner but now I have soup planned - one that will use a bit of everything in my basket except the peas and blue borage flowers.

Er, seconds?

Recipe for potato and broccoli soup

Ingredients
2 large potatoes
1 large head broccoli
butter
garlic
leek
flat leaf parsley
milk
parmesan

Instructions
Wash, peel and chop 2 large potatoes.
Wash and chop large head of broccoli.

Place in a large soup pot with just enough water to cover the vegetables.  Boil until tender. Drain vegetables, then puree in a blender.

Add dollop of butter to saucepan, add peeled and chopped garlic, leek and parsley. Saute until just cooked. Add pureed vegetables with milk to correct consistency. Heat. Just before ready to serve, stir in a handful of grated parmesan.

Enjoy!  I did.