Ingredients
Broccoli- one large bunch
Olive oil- 1 Tbsp
Unsalted butter- 1 Tbsp
Leeks- 2 medium light green and white parts only
Garlic- 1 clove thinly sliced
Baking Potato- 1 medium and cut into 1-inch pieces
Low-sodium chicken or vegetable broth- 3 cups
Salt- ¾ tsp
Freshly ground pepper- 1 pinch
Half and half- 1 each ¼ cup
Snipped chive- 1 each ¼ cup
Method
Separate the broccoli stems from florets. Take a peeler and peel the stems to remove the outer layer, and then slice into ¼ inch thick. Cut or break the florets into small pieces. Save the florets and the stems individually.
Take a saucepan, heat butter and oil on a medium heat. Add the leeks and then cook and keep stirring it frequently for about three minutes. Then, add potato, broccoli stems and garlic and cook it for two to three minutes. Later add three cups of water, salt, broth, pepper and bring it to boil.
Reduce the heat and simmer until the potato and broccoli are tender. Cover it partially for about twelve minutes. Finally, add the florets bringing it to a boil and simmering for five minutes.
Transfer the soup to a blender to make a smooth puree. Pour the puree into a sauce pan adding chives and half-and-half and reheat it.
Additional Soup Recipes
Winter Vegetable Chowder Soup
Mexican Garbanzo Bean Soup
Lentil Soup Recipe
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