Use the Potao and Leek Recipe for the basic soup. Use about two cups of raw broccoli, the stems peeled and sliced thinly and the florets broken into small pieces. Reserving a few tiny florets to blanch and use for garnish, add the broccoli to the master recipe about five to eight minutes before potatoes will be done.

If using leftover broccoli, add it to the basic mixture only when pureeing, as you don't want to cook it further. If using frozen broccoli, thaw and chop it, then simmer along with the potatoes in the master recipe.

Do not puree Broccoli Soup too fiercely as a slightly grainy texture is more interesting. If the soup is to be served hot (which is best), enrich it with a couple of beaten egg yolks. To avoid curdling the yolks, beat them with a wire whisk and then slowly dribble in about half a cup of hot soup, beating all the time. Off heat, beat this mixture back into the soup. Do not boil.