Broccoli Soup

By SJ0414

Ingredients

• 1 Tbsp. Wegmans Pure Olive Oil
• 1 pkg (8 oz) cleaned & cut chopped onions
• 1 cup (4 oz) thinly sliced cleaned & cut leeks
• 1 cup (4 oz) thinly sliced celery
• 1 Tbsp. chopped peeled garlic
• 2 bay leaves
• salt and pepper, to taste
• 3 Tbsp. Wegmans pan-searing flour
• 2 lbs cleaned & cut broccoli florets
• 2 cartons (32 oz each) chicken culinary stock
• 1 container (6 oz) plain greek yogurt
• bruschette toasts
• Wegmans 12-month mild white cheddar, shredded

Details

Servings 14
Preparation time 10mins
Cooking time 35mins

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 minutes or until soft but not browned. Stir in pan-searing flour; cook 1 minute.

2. Add broccoli and stock; bring to simmer on high. Reduce heat to low; continue to simmer until tender, about 10 minutes.

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.