Creamed Broccoli-Leek Soup
This hearty broccoli soup is a comforting bowl of goodness that bursts with delicious flavors. Combining the earthy taste of broccoli with the subtle sweetness of leeks and the tangy kick of whole-grain mustard, this creamy soup is a delightful treat for the taste buds. Topped with a sprinkle of oregano and crumbled blue cheese, each spoonful is a savory delight that warms you from the inside out. Perfect for a cozy meal or as a starter for a gathering, this soup is sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 2 garlic cloves
- 3/4 lb. broccoli florets
- 1 leek, white and light green portions, finely chopped
- 1 Tbs. whole-grain mustard
- 2 Tbs. fresh oregano leaves, plus leaves for garnish
- 4 cups low-sodium vegetable or chicken broth
- 1/4 cup heavy cream
- Coarse salt and freshly ground pepper, to taste
- Crumbled blue cheese for garnish
Instructions
- In a large saucepan over medium-high heat, warm the olive oil. Add the garlic, broccoli, leek and mustard and sauté until the leek is soft and translucent and the broccoli is bright green, about 5 minutes. Add the 2 Tbs. oregano and the broth and bring to a boil. Reduce the heat to low, cover partially and simmer until the broccoli is tender, about 20 minutes.
- Remove the soup from the heat and blend with an immersion blender or standing blender, in batches if necessary, until smooth. Return the soup to the saucepan, stir in the cream and season with salt and pepper. (The soup can be prepared up to this point, cooled, covered and refrigerated for up to 24 hours. When ready to serve, reheat gently over medium-low heat, thinning the soup with more broth if needed.)
- Place the pan over medium heat until the soup is heated through. Ladle into warmed bowls and top each serving with a little blue cheese and a sprinkle of oregano. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Easy Entertaining,</i> by George Dolese (Simon &amp; Schuster, 2005).
Yield
Serves 4.
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