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Broccoli Leek Soup Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Leeks||2 , trimmed of dark green leaves, then cleaned and chopped|
|Chicken broth||8 Cup (128 tbs)|
|Broccoli florets||6 Cup (96 tbs), chopped|
|Ground black pepper||To Taste|
|Olive oil||6 Tablespoon|
|Leeks||1 , trimmed of dark green leaves, then cleaned and chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Sour cream||6 Tablespoon|
Serving size: Complete recipe
Calories 2180 Calories from Fat 1474
% Daily Value*
Total Fat 167 g257.2%
Saturated Fat 31 g155.2%
Trans Fat 0 g
Cholesterol 46.8 mg
Sodium 5682.5 mg236.8%
Total Carbohydrates 149 g49.6%
Dietary Fiber 10.3 g41.2%
Sugars 32.8 g
Protein 51 g101.6%
Vitamin A 820.6% Vitamin C 1748.8%
Calcium 95.5% Iron 122.7%
*Based on a 2000 Calorie diet
Add the leeks and saute for about 5 minutes, until they are lightly browned.
Add the chicken broth and bring to a boil.
Add the broccoli and bring back to a boil, then immediately reduce the heat and simmer for 15 minutes, until broccoli is soft.
Season with salt and pepper.
Transfer to a blender or food processor and blend until smooth.
Heat the olive oil in a skillet over medium heat, then add half the leeks and cook until golden brown.
Remove with a slotted spoon and drain on paper towels.
Repeat these steps with the remaining leeks.
Finally, fry the garlic until golden brown.
Set aside with the leeks.
Ladle the soup into individual bowls and garnish each with a dollop of sour cream.
Top with the fried leeks and garlic.