This time of year, with both Mike and me busy until sundown most days, we need easy to cook, go to meals to share with our family. Broccoli Cheese Soup has been a staple in my springtime cooking arsonal for years, easy and fast and just as good reheated when Mike finally gets in for the day. Without it, there would be many more TV Dinners. I hope you try it and enjoy!
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1 leek chopped
1 tablespoon butter
1 tablespoon olive oil
Salt to taste
Pepper to taste
1 clove garlic chopped
2-3 tablespoons flour
4 cups chicken stock.
2 crowns of broccoli chopped
8 oz extra sharp cheddar cheese grated
1/2-1/3 cup heavy cream
1 loaf crusty bread. Baguettes work nice or my favorite is an Asiago Cheese from a local vendor during summer farmers’ market.
Cut leek in half lengthwise and rinse thoroughly. Cut into strips. Add Butter and Olive Oil to pan and set heat to medium low. Once warm add leeks and pinch of salt. Sautee for about 5 minutes stirring occasionally. Add chopped garlic and cook for one minute. Sprinkle in flour, stir and cook for 1-2 minutes. Add in chicken stock and broccoli and stir to incorporate flour. Bring to a boil. Once boiling reduce heat to a simmer and place a lid on the pot for 8-10 minutes stirring occasionally. After broccoli is tender, puree soup. Place pureed soup back into pot and place back on the stove. Turn heat to medium low. Add in grated cheddar cheese and heavy cream. Bring to a low simmer and season with salt and pepper. Once soup reaches a low simmer ladle into bowls and sprinkle with extra cheese if desired. Serve alongside a slice or two of your favorite bread.
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