Low-Fat, Full-Flavor Cream of Broccoli Soup
Ingredients
- 1 tablespoon butter
- 4 leeks, chopped
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon ground coriander
- 2 heads fresh broccoli, chopped
- 1 (32 ounce) carton low-sodium chicken broth
- 1 (12 fluid ounce) can fat-free evaporated milk
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
- Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
- Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
- Remove from the heat and stir in evaporated milk. Serve hot.
Source
Original recipe: View Original