Great Green Soup

1 medium leek, white and light-green parts only, halved lengthwise, washed well and cut across into thin slices
½ 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
½ 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

Nutritional Information
- Nutritional analysis per serving (8 servings)
  287 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 12 grams dietary fiber; 16 grams sugars; 17 grams protein; 5 milligrams cholesterol; 1755 milligrams sodium

8 servings

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

1 hour