So there is a lot of variation in this soup, depending on how rich you want it and what foods you tend to avoid. The use of the dairy ingredients and potatoes makes a richer heavier soup. Even without dairy and potatoes, blending with a high powered blender like a Vitamix aerates the soup enough to make it creamy.
You will also notice that the vegetable quantities are not exact measures. This is a really informal recipe that makes great tasting soup however you prepare it.
Recipe Note:
This recipe requires the use of a blender, like a Vitamix, that can blend hot liquids. If your blender doesn’t do hot liquids, you can let the soup cool to room temperature before blending.
Ingredients
1 bunch broccoli
1 bunch leeks (or 2-4 individual leeks depending on the size. You can substitute 2 medium onions if you can’t get leeks, but the soup will have less sweetness)
32 oz chicken stock (for vegetarian use 32 oz of water and 1 onion and 2-3 carrots and 1-2 teaspoons of salt)
12 oz water
4 tablespoons of olive oil (or 1 stick of butter)
2 medium russet potatoes (optional)
½ pint of cream (optional)
Salt and pepper to taste (if not using chicken stock use approximately 2 teaspoons salt and 1/2 teaspoon pepper)
Instructions
Cut off and discard the bottom root and dark green top of the leeks. Chop the remaining white and light green portion of the leeks and rinse thoroughly. Clean and chop the broccoli. Dice any onions or carrots being used. Peel and cut the potatoes (if used) into 1″ cubes or 1/4″ slices. None of the cutting needs to be exact as everything is going into the blender after cooking.
Melt the butter or add the oil to a large pot. Add the chopped leeks and cook (stirring occasionally) on medium until they soften and begin to turn translucent. If you are going vegetarian, cook the onion and carrots along with the leeks.
Add the stock, water, broccoli, and potatoes (if used) and bring to a boil. Reduce the heat and simmer for 20-30 minutes until the vegetables and potatoes are tender.
Place the cooked soup into the blender in batches, only filling the container half way. Very carefully blend the soup. Make sure the lid is on securely and always start on low and slowly increase the speed to maximum, or the quickly released steam will shoot soup all over you and the kitchen. Blend on high for about 30 seconds (until smooth) and pour into a second pot. Repeat until all the soup has been blended.
Salt and pepper to taste. The salt should brighten the flavor but not make the soup taste salty.
For the ultimate in richness add the cream after the soup has been blended. Once cream has been added to the soup you should avoid bringing the soup to a full boil. You can even add the cream in individual portions to each bowl right before serving and make pretty white designs.
Additional Notes:
This soup is excellent served with French bread for dipping into the soup. Often the soup and bread combination is enough for a whole meal.
If using a Vitamix and making vegetarian soup, you can wet chop the onion and carrot at a sustained speed of 4. Strain the vegetables and be sure to use the wet chop water as the water for the soup.