Recently, I got Wegmans’ Menu Magazine in the mail. It’s full of recipes and coupons, and much more. The pictures are dazzling. (The second picture of the ingredients is from the magazine.) All the recipes had pictures of the ingredients, the final product and the ingredients in their packaging (where appropriate). I was never so happy with a piece of mail in my life. I flipped through and found a fantastic recipe for Broccoli Soup that I have adapted here. The original recipe calls for plain yogurt but I used half and half and I substituted garlic for onion since the recipe has leeks. It’s very quick and easy!
1 TBSP olive oil
1 leek, chopped and rinsed
3 cloves garlic, crushed
3 stalks of celery, sliced thin
2 TBSP flour
1 lb broccoli florets
1 quart broth of choice ( I used a nonfat, low sodium chicken broth)
1/2 cup half and half
salt and pepper to taste
1. Saute the leeks, celery and garlic in the olive oil until soft. Use a stock pot. You’re going to put the rest of the stuff in here, too.
2. Sprinkle the flour over the sautéed veggies and let is sit for a minute or so.
3. Add the broth and the broccoli. Cover and simmer until the broccoli is soft enough to puree without breaking any appliances. It took mine about 20 minutes.
4. Allow to cool for 15 minutes.
5. Puree in batches in your regular old blender or if you have a stick blender, you can puree it right in the pot.
6. Stir in the half and half (or plain yogurt). If you’re serving it right away, you may need to heat it up a bit. Season as needed. I usually only add pepper and let the salt users add their own.
Top with shaved parmesan.
This soup was a major hit in my house. Most soups get two thumbs up on a scale of 4 because there are two people who just aren’t big into soup. This got three! That’s HUGE!
This recipe could be made vegetarian if you use veggie broth. I suppose you could make it vegan if you use a non-dairy milk. I didn’t test that, so if you try it that way, let me know how it was!