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the low carb way

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Broccoli and Leek Soup

Posted by Solitary Dancer on November 2, 2008

Broccoli Leek Soup

INGREDIENTS:

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

 

 

DIRECTIONS:

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

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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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