Cream of Broccoli Soup
Ingredients for a Cream of broccoli soup:
1 tablespoon butter
4 leeks, chopped
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 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
Preparation:
Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes.
Stir in salt, pepper, and coriander.
Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes.
Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full.
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses...