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Cream Of Broccoli Soup #3 (Master Recipe)

Cream Of Broccoli Soup #3 (Master Recipe) comes together with Broccoli, Olive Oil, Leeks One Onion Trimmed And Sliced, Garlic, and Water. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 1 tbsp
• 3
• 2 clove
• 1/2 cup
• 1 lb
• 6 cup
• 1/3 cup
• 7/8 cup
• 1/8 tsp
• 1/8 tsp

Method (preview)

1. 1

   Step 1: Cut the broccoli florets from the stems. Using a vegetable peeler, peel the broccoli stems, then slice them.

2. 2

   Step 2: In a 4-quart saucepan, heat oil over moderate heat.

3. 3

   Saute leeks and garlic until softened.

4. 4

   Add the water and cook about 5 minutes, until soft.

5. 5

   Step 3: Add broccoli stems to the saucepan with potatoes, stock, and milk.

6. 6

   Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender.

7. 7

   Step 4: Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender.

8. 8

   Step 5: Remove from the heat.

9. 9

   With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor.

10. 10

    Puree until very smooth.

11. 11

    Step 6: Return the puree to the liquid in the saucepan.

12. 12

    Return the pan to the heat until the soup is warmed through.

13. 13

    Season with the salt and pepper.

14. 14

    Reader's Digest Staff. (Jan 1996) ISBN#: 0895777894 Hardcover.

15. 15

    Notes: Introduction: Thicken the soup with pureed potato instead of cream.

16. 16

    KitpatH tested Dec 1997; posted 4/99

17. 17

    NOTES: Enhance the soup by adding pureed leftover vegetables.