Cream of Broccoli Soup
Cream Of Broccoli Soup is an moderately easy dinner. Made with 1 1/2 lb. fresh broccoli, 3 tbsp. vegetable oil, 2 medium leeks (white part only), washed and minced, 7 c. chicken stock and 1 tsp. oregano, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Cut off heads of broccoli, steam and set aside.
Peel the stems and cut them roughly.
In a soup pot on medium heat, add oil.
Put in leeks and broccoli stems and saute a few minutes, stirring occasionally.
Add chicken stock and oregano.
Simmer until broccoli is thoroughly cooked.
Put broccoli mixture by scant cupfuls, into food process or blender and purΓ©e.
Over medium heat in soup pot heat butter, stir in flour and mix.
Add broccoli mixture and stir with whisk until soup comes to a simmer.
Add cream and cheese, stirring constantly.
Season to taste; add broccoli heads, bring soup back to simmer and serve.
π· Perfect Pairings
Complete your meal with these
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