Herbed Broccoli and Leek Soup

 

 

Broccoli and Leek soup-final 1

 

2 tbsp olive oil

1 medium size broccoli (300gms), slice florets in 1 inch, stalks in ½ inch

3 large leeks, thin slices

Unsalted butter (optional to add)

6 cups vegetable stock

1 cup finely chopped fresh basil

½ tsp. dried rosemary, finely chopped

Kosher salt

White pepper

 

For garnish: Garlic croutons and Sour cream (or yoghurt)

 

  1. Warm 2 tbsp. olive oil in a pan
  2. Saute thin slices of leek for 5 minutes until soft and aromatic
  3. Add broccoli florets and stalk
  4. Pour 6 cups of vegetable stock and simmer for 20-25 minutes.
  5. Bring out the blender and blend broccoli and leek together with the stock per batch.
  6. In a pan, warm a small slice of butter about 1 inch x 1inch cube (optional, if you are vegan, just simmer the soup)
  7. Simmer the soup for 5 minutes, continue stirring until soup thickens
  8. Add kosher salt and white pepper to taste
  9. To serve, garnish with sour cream and garlic croutons
  10. Makes 4-5 servings

 

How to make garlic Croutons

  1. Warm butter in a pan
  2. Toast finely chopped garlic until golden brown
  3. Add croutons and saute for 5 mins. in a low heat
  4. Using paper towel, drain croutons and garlic

 

with Garlic Bread-final 2You can put sour cream or yogurt to serve. Best also served with toasted garlic bread.

 

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