Broccoli stalk soup
- Preparation 20 min
- Cooking 1 h
- Servings About 8 cups
- Freezing Absolutely
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Ingredients
- 7 cups peeled broccoli (about 10), cut into pieces
- 4 cups sliced leeks
- 1 large russet potato, diced
- 2 celery stalks, diced
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon of Provence herbs
- 1/4 cup white wine
- 4 cups good quality chicken broth
- Parmesan shavings for the service
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Preparation
- In a large saucepan heated over medium high heat, add the vegetables, olive oil and spices. Season with salt and pepper and cook for 10 to 12 minutes while stirring.
- Add the white wine and stir. Continue cooking for 2 minutes.
- Pour chicken broth, season with salt and pepper and stir. Bring to a boil, reduce to low heat and cover. Simmer for about 45 minutes or until vegetables are very tender. Puree until smooth. Taste and rectify seasoning if necessary. Add a little hot chicken broth to dilute if your soup is too thick. Garnish with parmesan on top !