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Broccoli Leek Soup

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“This is a wonderful soup I found in the Oprah Magazine Cookbook.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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