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Broccoli and Leek Soup

Posted by Solitary Dancer on November 2, 2008

Broccoli Leek Soup


2 Tbs. olive oil
1 Salt and freshly ground white pepper to taste
2 leeks including tender green portions, rinsed well and finely chopped
1/4 cup sour cream or plain yogurt
1 1/2 stalks cut into 1-inch pieces
2 Tbs. finely chopped fresh chives
4 cups chicken stock




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


One Response to “Broccoli and Leek Soup”

  1. Erik said

    I like the idea of using yogurt for the creaminess. It adds texture and flavor with a lot less fat than other methods. Very nice.

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