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BROCCOLI AND LEEK CHEDDAR SOUP

This was the first time I have ever tasted Broccoli and Leak creamy soup.  No cream here, no milk here, just creamy, full flavor, deliciousness, worth devouring.  Especially if one has just had…ahem… a root canal – minus the Gluten Free Garlic Toast. Tasty and Hearty!  If you want a great Gluten Free French Bread recipe, check here.

Any good homemade stock would work well here, I used a homemade Turkey stock.  Originally, I started out using 5 cups of homemade stock, but in the end, finished this dish using 4, so eyeball the consistency.  You want a thick soup, remembering the cheese will also add to the thickness.

4 strips of bacon, finely cut

2 large leeks – sliced

5 cups of chopped broccoli – stalks and florets

1 large Russet potato, peeled and cubed into 1 inch pieces

Bouquet Garnier : a 3 inch piece of fresh Rosemary, 3 or 4 stalks of fresh Italian Flat Leaf Parsley, 1 large Bay Leaf, 4 or 5 sprigs of fresh Thyme.  Roll up tight in cheese cloth and tie with thread to hold in place.

4-5 cups of good homemade stock

1 cup shredded aged White Cheddar

1 cup shredded aged Orange Cheddar

salt and pepper to taste

Heat up a dutch oven on low medium heat.  Add in the bacon, sauteing until golden crisp and remove to a bowl, then set aside.  Add the leeks to the pan, sauteing about five minutes, until tender.  Then add in the chopped broccoli, potato, and continue to saute another five minutes.

Add in the Bouquet Garnier then top up with the homemade stock.  Season with salt and pepper, bring to a simmer, and simmer for 30 minutes until the vegetables are tender.

Remove the Bouquet Garnier, and using a slotted spoon, add the vegetables to a food processor, and blend until smooth.  Here, I poured the liquid stock into a glass measuring cup, then added the purred vegetables back to the pot, and then cup by cup added stock to the puree until there was a nice thick creamy texture.

Keep on a low simmer, and add in the grated cheeses, stirring to melt.  Adjust for seasonings, and serve with extra grated cheddar cheese and a sprinkling of bacon bits.

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