This soup will change your mind about broccoli.
Printable Version Stuff
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1 head broccoli, chopped (leave flowers whole)
1 clove garlic, pressed, or 1 1/2 teaspoons garlic powder
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, chopped
6 ounces sharp cheddar cheese, grated (1 1/2 cups)
2 1/2 cups milk
Stuff to do
1. Melt the butter in a soup pot on medium heat.
2. 2. Add the leek, half of the broccoli, the garlic, thyme, nutmeg, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
3. Add the rest of the broccoli, the celery, and just enough water to cover the vegetables (about 2 cups), and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes
5. Add the cheese, and stir until well blended.
6. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir mix. (Once milk or cream is added to the soup, don't let it boil.)
8. Ladle into bowls and garnish.
Makes four to six servings.
Tips
To clean leeks, cut off the dark green part at the very top. Make one lengthwise cut to open, separate and wash thoroughly.
If blender gets too full, blend in batches.
