- 2 lbs. fresh Broccoli, trimmed & cut into florets
- 3 Leeks, trimmed and very thinly sliced
- ¼ cup UP Extra Virgin Olive Oil
- 32 oz. vegetable or chicken stock
- ¼ cup water
- 2 cloves garlic, minced
- 1 tsp. salt
- ½ cup organic cream
- ¼ cup finely grated Parmesan cheese
Add leeks, minced garlic and olive oil to a large saucepan and heat to medium until leeks are soft and translucent (about five minutes or less).
Add broccoli, water, vegetable stock and salt. Cover and continue to cook on medium heat until broccoli is fork tender. You will need to stir occasionally so the broccoli florets all cook evenly. Remove from heat, keep pot covered and let stand/rest for 15 minutes.
Using an immersion (stick) blender liquefy the soup on low or medium speed. If you don’t have an immersion blender you can use a food processor or regular blender and do in batches. The soup should be a thick, liquefied consistency. Finally, add the cream and cheese. Stir into the soup and then process one last time with immersion blender until the consistency is that of cream soup.
Serve with a drizzle of olive oil on top (EVOO, Cilantro & Roasted Onion, Basil, Tuscan Herb, Herbs de Provence, etc.) and some warm, crusty bread.
*credit to Fresh Harvest