Spring green soup

1 TBS + 2 tsp olive oil
2 medium leeks (white and light green parts only) , halved lengthwise, cut into 1/4 inch slices, rinsed well and drained.
5 cups low sodium chicken broth
1 1/2 lbs russet potatoes, peeled and cut into 1/2 inch cubes
1/2 lb green beans, trimmed and halved
4 cups parsley leaves
coarse salt and pepper


1. In a medium pot, heat 2 tsps oil over medium-high heat. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned ,about 6 minutes. Add broth and potatoes and bring to a boil. reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.
2. Meanwhile, in a food processor, combine parsley leaves and 1 TBS oil and process until finely chopped. remove soup from heat and stir in parsley puree.


via Everyday Food Magazine