Broccoli Soup

By jacewildman

Ingredients

• 1 Tbsp Olive Oil
• 1 pkg (8 oz) Chopped Onions
• 1 cup (4 oz) thinly sliced Leeks
• 1 cup (4 oz) thinly sliced celery
• 1 Tbsp chopped Garlic
• 2 bay leaves
• Salt and pepper to taste
• 3 Tbsp Flour
• 2 lbs Broccoli Florets
• 2 cartons (32 oz each) Chicken Stock
• 1 container (6 oz) Plain Greek Yogurt
• Italian Classics Bruschette Toasts
• Cheese, Shredded

Details

Servings 14
Preparation time 25mins
Cooking time 60mins
Adapted from wegmans.com

Preparation

Step 1

1.Heat olive oil in stockpot on MEDIUM. Add onions, leeks, celery, garlic and bay leaves; season with salt and pepper to taste. Cook, stirring often, about 10 min, until soft but not browned. Stir in pan-searing flour; cook 1 min.

2.Add broccoli and stock; bring to simmer on HIGH. Reduce heat to LOW; continue to simmer until tender, about 10 min.

3.Remove soup from heat. Discard bay leaves. Add soup and yogurt to blender, working in batches. Puree until smooth, pouring pureed soup into another pot. Taste and adjust seasonings.


4.Garnish each serving with toast and cheese.
Chef Tip(s):

•For greater convenience, soup can be pureed in stockpot with stick blender.