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Cream Of Broccoli, Leek, And Fennel Soup

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Ingredients
  Broccoli stalk 1 Large
  Butter 1 Tablespoon
  Chopped leeks 2 Cup (32 tbs)
  Minced fennel bulb 1 Cup (16 tbs)
  Water 1 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Low fat milk 1 1⁄2 Cup (24 tbs)
  Ground coriander 1⁄4 Teaspoon
  Nutmeg 1 Dash
  Lemon slices 3 (For Garnish)
  Fennel sprig 3 , garnish (For Garnish)
Directions

Peel the broccoli stem.
Cut the stem into thick slices.
Separate the broccoli tops into small florets. (There should be about 3 cups of broccoli altogether.) Melt the butter in a large saucepan.
Add the broccoli, leeks, fennel, and water.
Slowly steam-saute the vegetables over low heat, stirring until they begin to soften, about 20 minutes.
Add 1 1/2 cups of the stock, the milk, coriander, and nutmeg.
Bring just to a boil, cover, and simmer over low heat for about 15 minutes or until the vegetables are quite tender.
Process the soup in a blender on low speed or in a food processor until smooth.
Add more stock, if desired, to thin the soup slightly.
Heat through, if necessary, before placing in a warmed soup tureen.
Float lemon slices topped with fennel sprigs on the soup, if desired.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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