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Broccoli: Creamy Broccoli & Leek Bisque

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 tablespoon oil
4 leeks, white and pale green parts only
washed and thinly sliced
3 garlic cloves, chopped
4 cups vegetable or chicken broth + 2 cups
2 pounds russet potatoes, peel and slice
1 pound broccoli, coarsely chopped
1 teaspoon sugar
1/3 cup parsley sprigs, flat leaf
1/4 teaspoon grated nutmeg
1 cup lowfat milk
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
salt and pepper to taste


Recipe

This pureed soup tastes good either hot or cold. Heat oil in large saucepan or soup pot. Add the leeks and garlic, cooking over medium heat and stirring for 1 minute. Add 2 tbl. water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli and sugar. Cook, covered, over medium-low heat, until vegetables are tender, about 15 minutes.

In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if needed, pulsing until smooth. Stir in the he nutmeg. The recipe can be made to this point up to 2 days ahead and kept refrigerated. To serve cold, whisk the remaining 2 cups of broth and milk into the cold soup base. To serve hot, return it to a saucepan, whisk in broth and milk, and reheat gently, stirring frequently. Season with lemon juice, pepper sauce, salt and pepper. Makes 8 side-dish servings.