Everyone likes a hearty broccoli and cheese soup – so why not try this one with a twist? This soup recipe uses potatoes to give it a creamy texture, leeks to add some sweetness and smoked cheddar for a slight perversion. Easy to make ahead.
Smokey Broccoli and Leek Soup
(serves 2)
Heat a medium saucepan to medium low heat and add the butter. While heating trim the root end and the dark green parts of the leek and discard. Slice the remainder and wash very thoroughly in a strainer. Add to the pot along with a 1/2 teaspoon of salt and some freshly ground pepper.
While that is sweating away, wash your potatoes, peel and dice them. Also trim the florets from the broccoli stalk, reserve the florets for later. Trim any woody parts from the stalk and then dice the remainder. Once the leeks are soft add the chopped broccoli stalk and the potatoes. Stir in the stock and bring to a simmer.
Simmer gently until all the vegetables are nice and soft. Use an immersion blender to puree the vegetables. Check the soup for thickness, depending on how much liquid simmered off you may want to add a 1/2 -1 cup of water to thin it out. Bring back to a simmer.
Chop the broccoli florets small and stir into the pot. Simmer for 5 minutes then stir in the grated cheddar. Once melted and combined taste and adjust for seasoning. Serve hot.
{ 2 comments… read them below or add one }