Creamy Broccoli and Potato Soup2016-08-01
- Yield : 4-6
- Cook Time : 40m
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- 2 tablespoons olive oil
- 1 cup sliced leeks, white and light green only
- 1 cup chopped peeled potato
- 3 to 4 sprigs fresh thyme
- 1 bay leaf
- 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 cups low-sodium chicken broth
- 3 cups broccoli florets
- 1/4 to 1/2 cup heavy cream
Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
Serve hot and garnish each soup with a broccoli half.Â