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Broccoli Leek Soup Recipe

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

Contributor:  
Contributor:  
Leslie Harris
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large bunch broccoli (about 1 1/2 pounds)
1 Tbsp. olive oil
1 Tbsp. 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 clove garlic, thinly sliced
3 cups low-sodium chicken or vegetable broth
3/4 tsp. salt
Pinch freshly ground pepper
1/4 cup half-and-half (optional)
1/4 cup snipped chives

Directions:
Directions:
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.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

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. Return soup to saucepan; add half-and-half (if using) and chives, and reheat briefly.

 

 

 

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