Broccoli is a one vegetable that does not have whole lot of taste when boiled or in a raw salad. If you are like me not a huge broccoli fan but would love to try out exciting ways of cooking it without compromising the nutrition’s or the taste, then this recipe for you!! Well cooked broccoli is delicious and nutritious, one of the best source for dietary fibers. Many vegetable soups can be pureed, or partially pureed to leave some texture with a smooth base. I love how creamy and delicious this simple vegetable soup turned out without having to add cream & tons of cheese. I hope you will enjoy the unusual blend of flavors from Broccoli and leek soup with crusty bread.
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, rinsed well thinly sliced
1 medium baking potato, peeled and cut into 1-inch pieces
1 clove garlic, thinly sliced
3 cups water
3 cups vegetable broth
3/4 teaspoon salt
Pinch freshly ground pepper
1/4 cup snipped chives
Zest of 1 lemon
Fresh lemon juice, to taste
1/4 teaspoon cayenne
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 the florets into small pieces.
2. In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.
3. 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. Return soup to saucepan; add chives, zest, lemon juice and cayenne. Sprinkle a 1 tsp of Parmigiano-Reggiano cheese on top and serve hot.