Great Green Soup

• 1 medium leek, white and light-green parts only, halved lengthwise, washed well and cut across into thin slices
• 1/2 medium head broccoli, florets only
• 1 small cucumber, peeled and cut across in 1/4-inch slices
• 3 pounds peas in the pod, shelled, or 1 10-ounce box frozen tiny peas, defrosted and drained
• 1 pound mashing potatoes, peeled and cut across in 1/4-inch slices
• 1 small bunch parsley, leaves only
• 1 medium bunch watercress, leaves only
• 1/2 small green cabbage, cored and shredded
• 6 cups chicken stock, homemade or commercial
• 5 teaspoons kosher salt, less if using commercial stock
• 1 teaspoon white-wine vinegar
• 20 basil leaves, washed and cut across in narrow strips
• Lots of freshly ground black pepper

1. In a medium saucepan, combine the leek, broccoli, cucumber, peas, potatoes, parsley, watercress, cabbage and stock.
2. Bring to a boil.
3. Lower the heat, and simmer until all the vegetables are tender, about 20 minutes.
4. Strain the soup, and reserve the liquid in the saucepan.
5. In a food processor, puree the vegetables with a little of the reserved liquid.
6. Whisk the puree into the reserved liquid, or pass everything through the medium disk of a food mill and return to the pan.
7. Season with salt and vinegar.
8. Allow the soup to sit for a few hours.
9. Stir in the basil and pepper.
10. Bring to a boil.
11. Lower the heat, and simmer for 1 minute.

only, head broccoli, cucumber, peas, potatoes, parsley, only, green cabbage, chicken stock, kosher salt, whitewine vinegar, basil, ground black pepper

Taken from cooking.nytimes.com/recipes/8134 (may not work)