Now that the wonderful burst of Spring that the Midwest saw last week is over, let’s talk soup. Broccoli soup that is.
I have to admit that upon reading this recipe I didn’t think “Man, I need to go out and buy some broccoli to try this soup.” I mean who gets excited about pureed broccoli soup anyway?
My thought process was more like, “I have leeks and thyme that I need to use. What can I make?”
Fortunately, it did not disappoint, especially with a fresh loaf of crusty French bread.
Adapted from Bon Apetit.
- 1 tbsp butter (I used yogurt butter.)
- 3 cups chopped leeks (white and pale parts only, about 3 leeks)
- 6 tsp chopped fresh thyme, divided
- 1.5 lbs broccoli crowns, chopped
- 4 cups low sodium chicken broth
Melt butter in large pot over medium-high heat.
Add leeks and 4 tsp thyme, then sauté until the leeks are almost soft, about 8 minutes.
Transfer 1/2 cup leeks to small bowl; reserve.
Add broccoli and 4 cups broth to pot; bring to boil.
Cover; boil until vegetables are tender, 8 to 10 minutes.
Puree soup in blender until smooth.
Season to taste with salt and pepper.
Garnish with chopped thyme and reserved leeks.
Servings ~ 4
Calories ~ 110, Fat ~ 2 g, Carbohydrates ~ 19 g, Protein ~ 7 g