You are here

Broccoli-Leek Soup

paflynn's picture
Because they are grown in loose, sandy soil, leeks often have grit lodged between their tightly packed leaves. To clean a leek, trim off the roots and the tough, dark tops of the leaves. Peel away the outer layer from the stalk and discard. Halve or quarter the leek lengthwise. (If the leek will be served whole, leave the root end attached and cut only three-fourths of the way down from the green top.) Rinse well under cold running water, pulling the layers of leaves apart slightly to wash away all of the grit.
  Bread slice 6
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 4 Clove (20 gm), sliced
  Olive oil 2 Tablespoon
  Leeks 2 , including tender green portions
  Broccoli 1 1⁄2 Pound, trimmed
  Chicken stock 4 Cup (64 tbs)
  Ground pepper To Taste
  Plain yogurt 1⁄4 Cup (4 tbs)
  Chives 2 Tablespoon, chopped

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. Serves 4.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Broccoli-Leek Soup

Rate It

Your rating: None
Average: 4.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 583 Calories from Fat 283

% Daily Value*

Total Fat 31 g48%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 9 mg3%

Sodium 654.1 mg27.3%

Total Carbohydrates 61 g20.4%

Dietary Fiber 8.3 g33.3%

Sugars 13.3 g

Protein 17 g34.6%

Vitamin A 74.9% Vitamin C 291.8%

Calcium 23.3% Iron 34%

*Based on a 2000 Calorie diet

Broccoli-Leek Soup Recipe, Broccoli-Leek Soup