Broccoli And Leek Food

LEEK & BROCCOLI GRATIN

Steps:

• Heat the oven to 180C/350F/Gas Mark 4.
• Cook the leeks anc broccoli seperately in a little boiling water for about 5 minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish.
• Melt 40 g of the margarine in a frying pan over a moderte heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese.
• Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.

BROCCOLI-LEEK SOUP

Steps:

• 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 and garnish with the sour cream, croutons and chives. Serve immediately. Serves 4.

BROCCOLI LEEK SOUP

Steps:

• 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
• 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
• 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
• 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
• 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
• 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
• 7. Return soup to saucepan; add half and half and chives, and reheat briefly.

BROCCOLI, LEEK, AND POTATO SOUP

Steps:

• Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
• Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
• Pour the soup into a blender, filling the pitcher no more than halfway full. 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. 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. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

LEEK AND BROCCOLI

Steps:

• Preheat the oven to 180C/350FGas Mark 4.
• Cook the leeks and broccoli seperately in a little boiling water for about five minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish.
• Melt 40 g of the margarine in a frying pan over a moderate heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese.
• Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.

BROCCOLI LEEK SOUP

Steps:

• 1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
• 2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
• 3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
• 4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
• 5. Remove from heat and let cool slightly.
• 6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
• 7. Once all veggies are blended, add the salt and peppers, and stir to combine.
• 8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!

BROCCOLI LEEK CHEESE SOUP

Steps:

• Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
• Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
• In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
• Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
• Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
• Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
• 10 to 12 servings, about one cup each.

BROCCOLI LEEK QUICHE

Steps:

• Preheat oven to 375 °F.
• In a large mixing bowl mix soup mix, broccoli, cheese, ham, and pepper.
• Place pie shell into 9 inch pie pan and spoon broccoli/cheese mixture into unbaked pie shell.
• In another mixing bowl mix eggs& half and half.
• Pour over broccoli/cheese mixture in pie shell.
• Bake 40-45 minutes until knife inserted 1 inch from edge comes out clean.
• Let stand 10 minutes before serving.
• *Ialways rinse my ham to remove the extra salty flavor.
• *Ihave substitued other similiar flavors of Knorr soup mix.