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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a wonderful soup I found in the Oprah Magazine Cookbook. Ingredients:
1 large bunch broccoli (about 1 1/2 pounds) |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
2 medium leeks, white and light green parts only, thinly sliced |
1 medium baking potato, peeled and cut into 1-inch pieces |
1 garlic clove, thinly sliced |
3 cups low sodium chicken broth or 3 cups vegetable broth |
3/4 teaspoon salt |
1 pinch fresh ground pepper |
1/4 cup half-and-half (optional) |
1/4 cup snipped chives |
Directions:
1. 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick coins. Break or cut the florets into small pieces. Reserve stems and florets separately.
2. 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
3. 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
4. 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
5. 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
6. 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
7. 7. Return soup to saucepan; add half and half and chives, and reheat briefly.
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