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broccoli-soup

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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 (% daily value)

161kcal (8%)
82mg (8%)
73mg (122%)
135mcg RAE (5%)
680mg
41mg
10g
8g
8mg (3%)
1g (5%)
5g (7%)
3g
21g
610mg (25%)
2mg (11%)
 

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