Number of servings :
Cooking time: 30 minutes
Type of meal : | Soups | Soups
Special diet :
454 g (1 lb) broccoli
15 mL (1 tbsp) olive or canola oil
3 leeks or 1 onion, trimmed and sliced
2 cloves garlic, finely chopped
125 mL (1/2 cup) water
454 g (1 lb) all-purpose potatoes, peeled and diced
1.5 L (6 cups) chicken stock
250 mL (1 cup) 1% milk
0.5 mL (1/8 tsp) each salt and pepper
Cut the broccoli florets from the stems. Using a vegetable peeler, peel and slice the broccoli stems. In a 4 L (4 quart) saucepan, heat oil over moderate heat. Sauté leeks and garlic until softened. Add the water and cook about 5 minutes, until soft.
Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender. Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender. Remove from heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Purée until very smooth.
Return the purée to the liquid in the saucepan and heat until the soup is warmed through. Season with the salt and pepper.
Imported on 2011-01-20 16:41:26 — Original ID:261