Pureed Broccoli

• 4 1/2 tablespoons butter
• 1 1/4 lbs leeks, use white and pale green parts only, halved and thinly sliced to make 5 cups total
• 2 large russet potatoes, peeled and quartered
• 1 lb broccoli, separated into florets and stems (peel the coarse woody skin from the stems)
• 6 tablespoons whipping cream
• 1 tablespoon fresh dill, minced or 1 teaspoon dried dill

1. Melt butter in a large skillet over medium heat.
2. Stir in leeks.
3. Cover and stir often until leeks are very soft (about 15 minutes).
4. Cook potato in salted water until almost done (about 15 minutes).
5. To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
6. Drain well and transfer to food processor.
7. Add leeks to the food processor and puree all.
8. Return puree to skillet and add cream, dill, salt and pepper.
9. Blend well and serve.

butter, leeks, russet potatoes, broccoli, whipping cream, fresh dill

Taken from www.food.com/recipe/pureed-broccoli-104978 (may not work)