Broccoli soup recipes come in so many different variations. I've yet to meet a broccoli soup recipe I didn't like.
HERE'S ALL IT TAKES
serves 4
- 12 ounces broccoli
- 2 tablespoons butter
- 1 onion, chopped
- 1 leek, white part only, chopped
- 1 small potato, cut into chunks
- 2 1/2 cups hot chicken stock
- 1 1/4 cup milk
- 3 tablespoons heavy cream
- 4 ounces strong flavored cheese, crumbled
- salt and fresh ground pepper to taste
Break the broccoli into florets, discarding any tough stems.
Melt the butter in a large pan cook the onion and leek until soft, but not browned. Add the broccoli and potato, then our in the stock. Cover and simmer for 15-20 minutes, until the vegetables are tender. Remove from heat.
Use a hand blender to process until smooth. OR, wait until it has slightly cooled then pour into a blender. Strain the mixture through a sieve back into the rinsed pan.
Add the milk and cream to the pan. Season to taste with salt and pepper. Reheat gently. At the last minute, add the cheese, stirring until it just melts. Do not let soup come to a boil or it will curdle the cream.
what a leek? in your list of things needed you said a leek. Whats a leek?
It looks like a giant green onion or scallion, about 2-inches in diameter and 12-inches long. It’s flavor is a cross of a mild onion and garlic. The most popular recipe to experience their taste is potato-leek soup.