Broccoli-Leek Soup
Serves 4.
Ingredients
For the garlic croutons:
- 4 to 6 slices coarse country bread, each 3/4 inch thick, crusts removed
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, sliced lengthwise
For the soup:
- 2 Tbs. olive oil
- 2 leeks, including tender green portions, rinsed well and finely chopped
- 1 1/2 lb. broccoli, trimmed, florets and stalks cut into 1-inch pieces
- 4 cups chicken stock
- Salt and freshly ground white pepper, to taste
- 1/4 cup sour cream or plain yogurt
- 2 Tbs. finely chopped fresh chives
Directions
To make the croutons, cut the bread slices into 3/4-inch cubes. In a fry pan over medium-high heat, combine the olive oil and garlic. Fry until the garlic turns brown, about 4 minutes; do not allow it to burn. Using a slotted spoon, scoop out and discard the garlic. Add the bread cubes to the pan and fry, stirring often, until golden brown on all sides, about 5 minutes. Transfer to paper towels to drain.To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.
Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.
In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper.Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately.
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Rated 3 out of
5
by
bntr from
Basic
This is extremely basic. I threw in a diced potato for texture and it still was really plain. My spouse/kid didn't really like it and we ended up just ordering pizza.
Date published: 2023-08-14
Rated 5 out of
5
by
PismoB from
Simple but very good
I too was a little skeptical that such a simple recipe would make a good soup, but the final product was fantastic. I have always baked my croutons, but from now on, this is the way I am making croutons, very easy and tasty. I saved the browned garlic from making the croutons and threw it in the pot before I pureed. I also used the same oil, from making the croutons for the soup, thinking the infused flavor would be good. I was right. So it was a "one pot" meal. I had leftover homemade turkey stock from Thanksgiving for the base. Make this! You won't be dissapointed. My husband raved.
Date published: 2018-01-23
Rated 5 out of
5
by
NJPaddler from
Simple, Filling, and Delicious
I have admit I was skeptical about how a 3 ingredient soup (broccoli, leaks, and broth) was going to taste... but my husband and I agree that it was fantastic! Simple preparation and very filling. Would highly recommend for a cold winter's day.
Date published: 2017-01-11
Rated 4 out of
5
by
Blackbyrd from
Delicious!
I love this soup. I used plain yogurt instead of sour cream. I also roasted the garlic, and added fresh lemon, which I found to be necessary.
Date published: 2013-03-21
Rated 5 out of
5
by
Stalph from
Easy, delicious, and oh did I mention . . . low in
This is one of my favorite soups! I think it is my favorite one that I make. It is low in fat and is tastey for days after I make it. Also it is easy to make.
Date published: 2012-10-05