Spring has finally arrived here in New Jersey. I know that usually means that we usually pack away the soup pots for the summer, but I wasn't ready to let go! Spring trips to the farmers market brings new potatoes, asparagus and leeks! Spring leeks have the mildest flavor and pair perfectly with the broccoli in this soup.
I decided to keep this soup on the heartier side. Since it getting warmer, you can decide whether you want to add heavy cream or not. I went with the cream for this particular batch, then we went out for ice cream. It's all about balance!
One Year Ago: Jell-O Peeps (Easter must have been later last year!)
Three Years Ago: Perry's Ice Cream Factory Tour
Four Years Ago: Grilled Chicken & Potatoes
Five Years Ago: Rosemary Foccacia
Cream of Broccoli & Leek Soup
Adapted from CIA Soups
2 pounds broccoli, trimmed & chopped
2 tablespoons olive oil
1 medium yellow onion, chopped
1/2 cup chopped celery
1 1/4 cups chopped leek (light green & white parts)
1/4 cup all purpose flour
1 1/2 quart chicken stock
1/2 cup heavy cream, heated
Salt and pepper to taste
1/2 cup shredded sharp cheddar cheese, plus additional to garnish
Heat olive oil In a large soup pot over medium-high. Add broccoli, onion, celery and leeks. Stir to coat in oil. Stir frequently and cook until onion is translucent, about 8 minutes.
Add flour and stir to coat. Cook for about 3 minutes. Slowly add broth to the pot, whisk to work out any lumps of flour. Bring the soup to a simmer and cook for 45 minutes. Stir frequently and skim off any fat that floats to the top.
Strain off the solids and reserve the liquid. Puree the solids, using liquid as necessary to blend. Return blended mixture to the pot, add enough reserved liquid to bring the consistency to heavy cream. Add heated cream and whisk until smooth. Add shredded cheddar cheese and stir quickly to distribute.
Serve individual portions and garnish with shredded cheddar.