BROCCOLI LEEK SOUP RECIPE RECIPES

Steps:

• 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. 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. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
• 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
• 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
• 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. Return soup to saucepan; add half and half and chives, and reheat briefly.

Steps:

• Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces.  Wash leek and cut in half; cut crosswise into 1″ pieces.
• Place broccoli and leek into a large skillet.  Add one inch of water and bring to a boil over medium high heat.  Cover and let cook until tender, about 5 to 7 minutes.  Do not drain.
• In a large stock pot over medium high heat, melt the butter.  Whisk in the flour and stir until mixture is smooth and bubbly.
• Turn heat to medium and pour in chicken broth.  Bring to a boil, whisking constantly.
• Boil and stir for one minute.  Add broccoli and leek,  rosemary, oregano, pepper and garlic powder.
• Turn heat to low and let simmer for 20 to 30 minutes.  Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
• 10 to 12 servings, about one cup each.