Broccoli Leek Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 large bunch broccoli (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1 tablespoon 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 garlic clove, thinly sliced
• 3 cups low sodium chicken broth or 3 cups vegetable broth
• 3/4 teaspoon salt
• 1 pinch fresh ground pepper
• 1/4 cup half-and-half (optional)
• 1/4 cup snipped chives

Recipe

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