Orange Zest Broccoli Leek Soup Food

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.

ORANGE (OR LEMON) BROCCOLI

Steps:

• Wash and cut broccoli into florets.
• Bring about 1 cup of water to boil in a saucepan over high heat.
• Add broccoli florets, reduce heat to medium and cover.
• Cook until broccoli is crisp-tender and still bright green. About 5 minutes.
• Drain and return broccoli to pan.
• Add butter, orange juice, orange zest, salt and pepper.
• Toss together and heat through.
• Serve.

ORANGE LEEK SOUP

Steps:

• In soup pot, heat oil over medium-high heat Cook leeks for 7-8 minutes or until softened and golden brown.
• Add stock, broccoli, oats, orange zest, hot pepper flakes, salt and pepper. Bring to boil; reduce heat and simmer, covered for 30 minutes or until vegetables are soft.
• Stir in milk; continue to cook for another 10 minutes.
• Taste and adjust seasoning.
• Serve each bowlful with a sprinkle of cheddar cheese, if desired, and freshly ground pepper.

ORANGE ZEST, BROCCOLI & LEEK SOUP

Steps:

• Heat the oil in a soup pot on a medium heat.
• Add leeks and cook for 7 - 8 minutes or until softened.
• Add stock, broccoli, oats, orange zest, red pepper flakes, salt & pepper. Bring to a boil then simmer, covered for about 30 minutes or until vegetables are soft.
• Stir in milk and let simmer for another 10 minutes.
• Garnish with cheddar cheese and pepper.

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.

CREAMY CAULIFLOWER LEEK SOUP

Steps:

• Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
• In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
• Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
• Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
• Serve.

LEEK & BROCCOLI SOUP WITH CHEESY SCONES

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.

ASPARAGUS AND LEEK SOUP

Steps:

• Trim asparagus; cut stalks into pieces and set tips aside.
• In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
• Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
• Puree in food processor until smooth.
• Taste and adjustseasoning with salt and pepper.
• Return to saucepan.
• Steam or microwave reserved asparagus tips just until tender; add to soup.
• Serve sprinkled with Parmesan cheese.

SLOW COOKER BROCCOLI LEEK LEMON SOUP

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.

BROTCHAN FOLTCHEP - POTATO & LEEK SOUP

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
• Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
• Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
• Discard the bay leaf, and let the soup cool for 10 to 15 minutes.
• Transfer to a blender or food processor in batches and process until smooth.
• Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
• Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
• Sprinkle with the chives.

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.

PEA, LEEK & BROCCOLI SOUP

Steps:

• Put the onion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and mix together well. Cover and bring to a boil over medium heat. Lower the heat and simmer, stirring frequently, for 10 minutes.
• Add the broccoli and peas, cover and return to a boil. Lower the heat and simmer, stirring occasionally, for another 10 minutes.
• Set aside to cool slightly. Remove and discard the bay leaf. Process the soup in a blender or food processor in batches if necessary, until you have a smooth puree.
• Add the parsley, season to taste with salt and pepper and process again briefly. Return to the saucepan and reheat gently until piping hot. Ladle into heated soup bowls and garnish with parsley leaves. Serve immediately.
• Note: If you prefer, cut the vegetables finely and leave the cooked soup chunky rather than pureeing it.
• Note: Substitute frozen or drained, canned corn kernels for the frozen peas.