"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Broccoli and Leek Soup Recipe

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This recipe for Broccoli and Leek Soup, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat VanOsten
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. fresh broccoli
1 leek, (8 oz.)
1/2 c. celery
1/2 tsp. salt
1/8 tsp .pepper
1/8 tsp. nutmeg
1 bay leaf
2 cans chicken broth (13 3/4 oz.)
3 T. butter or margarine
2 T. flour
2 c. Half and Half.

Directions:
Directions:
1. Trim broccoli; wash and split stalks in half lengthwise. Trim leeks, cut off root and green ends; cut into 1/2 in. slices. In 6 quart pot, add the first eight ingredients. Add broth and water to make four cups. Bring to boil, simmer until broccoli is tender. About 30 min. Drain, reserve broth and several broccoli tops for garnish. Puree the vegetables in blender. tIn dutch oven, melt butter, remove from hear; add flour and blend, stirring until smooth. Gradually add broth, stirring over medium heat until it boils.
Add vegetables and Half and Half. Stir until soup is hot and well blended. (about five minutes) Serve with broccoli floweretts as garnish.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
10 - 15 min.

 

 

 

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