Ingredients:

  • 1 tablespoon butter
  • 4 leeks, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground coriander
  • 2 heads fresh broccoli,
  • chopped 1 (32 ounce) carton low-sodium chicken broth
  • 1 (12 fluid ounce) can fat-free evaporated milk

Preparation:

  1. Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes.
  2. Stir in salt, pepper, and coriander.
  3. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes.
  4. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
  5. Pour the soup into a blender, filling the pitcher no more than halfway full.
  6. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
  7. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  8. Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.
  9. Simmer until the broccoli florets are tender, 5 to 7 minutes.
  10. Remove from heat, and mix in the condensed milk. Serve hot.

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