Ingredients
1bunchbroccoli
1tbspolive oil
1tbspunsalted butter
2medium leeks
1medium baking potato
1clovegarlic
3cupslow sodium chicken,or vegetable broth
¾tspsalt
pinch of freshly ground pepper
¼cuphalf and half,optional
¼cupchives,snipped
Preparation
Separate broccoli stems from florets.
Using a vegetable peeler, peel stems to remove the tough outer layer, then slice into 1/4-inch-thick “coins”. Break or cut the florets into small pieces.
Reserve stems and florets separately.
In a medium saucepan, heat oil and butter over medium heat.
Add leeks and cook for about 3 minutes, stirring often until softened and fragrant.
Add broccoli stems, potato, and garlic, and cook for 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper. Bring to a boil.
Reduce heat, cover partially, and simmer for about 12 minutes until broccoli and potato are tender.
Add florets, bring to a boil, and then simmer for 5 minutes.
Transfer soup in batches to a blender or food processor, and puree until smooth.
Return soup to saucepan, add half-and-half (if using) and chives, and reheat briefly.
