BROCCOLI-LEEK SOUP WITH LEMON-CHIVE CREAM
Was looking for something a little different for "our menu" at Cafè Ponce and I found this! It is lovely and light and at the same time filling! Found it on F&W web site. Recipe by Diane Rossen Worthington, From: Simple Soups, November, 2002.
Provided by Manami
Categories Lemon
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, melt the butter in the olive oil.
- Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.
- Cover partially and simmer until the broccoli is tender, 20 minutes.
- Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan.
- Season with salt and white pepper.
- Transfer the soup to a blender and puree in batches until smooth.
- Stir in half of the lemon-chive cream.
- Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.
Nutrition Facts : Calories 342.9, Fat 18.5, SaturatedFat 8.2, Cholesterol 34.8, Sodium 605.9, Carbohydrate 31.2, Fiber 5.4, Sugar 9.7, Protein 16.6
LEEK & BROCCOLI SOUP WITH CHEESY SCONES
Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe
Provided by Sara Buenfeld
Categories Lunch
Time 50m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 14
Steps:
- Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
- Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
- To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
- If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.
Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
BROCCOLI LEEK SOUP
Make and share this Broccoli Leek Soup recipe from Food.com.
Provided by rebecca684
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 7.6, Sodium 551.1, Carbohydrate 25.8, Fiber 5.5, Sugar 4.9, Protein 9.4
BROCCOLI-LEEK SOUP
Make and share this Broccoli-Leek Soup recipe from Food.com.
Provided by Irish in the City
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
SLOW COOKER BROCCOLI LEEK LEMON SOUP
Delicious soup and a great way to get kids to eat broccoli! Don't skimp on the garlic - it makes the soup.
Provided by 2hot2handle
Categories Vegetable
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker.
- Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours.
- Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use.
- When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.
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- In a medium saucepan, melt the butter in the olive oil. Add the leeks and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 minutes.
- Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan. Season with salt and white pepper.
- Transfer the soup to a blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.
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- In a large cooking pot, melt the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
- Add the potato, broccoli and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
- Remove the pot from the heat. Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
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