Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
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Broccoli Soup
Cookbook
Yield : Serves 6
Ingredients
- 1 teaspoon olive oil
- 3 medium cloves garlic
- 2 medium leeks, cleaned and sliced (white and pale green part only)
- 3 stalks celery, chopped
- 1 small carrot, peeled and chopped
- 1 pound broccoli tops, chopped
- 7 cups vegetable or chicken broth or stock
- 1 cup fresh basil leaves
- Sea salt, to taste
- Ground black pepper, to taste
- ½ cup heavy cream (optional)
Directions
In a large soup pot, heat the oil and sauté the garlic until softened, but not browned. Add the leeks, celery carrot, broccoli and broth. Cover and cook 10 to 15 minutes or until carrot is soft. Turn off heat and add basil, allow to wilt (keep lid on). In batches, place soup ingredients in blender and purée. Pour back in soup pot to heat slightly and add cream if desired.
© 2010 Debbie Gore
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include optional heavy cream.
Nutritional Information
Nutrients per serving
161 kcal
8 % daily value
122 % daily value
5 % daily value
680 mg
41 mg
10 g
8 g
8 mg
1 g
5 g
3 g
21 g
610 mg
11 % daily value
