Broccoli Leek Soup With Lemon Chive Cream Recipes

BROCCOLI-LEEK SOUP WITH LEMON-CHIVE CREAM

Steps:

• In a medium saucepan, melt the butter in the olive oil.
• Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.
• Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.
• Cover partially and simmer until the broccoli is tender, 20 minutes.
• Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan.
• Season with salt and white pepper.
• Transfer the soup to a blender and puree in batches until smooth.
• Stir in half of the lemon-chive cream.
• Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

SLOW COOKER BROCCOLI LEEK LEMON SOUP

Steps:

• Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker.
• Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours.
• Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use.
• When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.

BROCCOLI LEEK SOUP

Steps:

• 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
• 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
• 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
• 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
• 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
• 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
• 7. Return soup to saucepan; add half and half and chives, and reheat briefly.

LEEK & BROCCOLI SOUP WITH CHEESY SCONES

Steps:

• Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
• Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
• To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
• If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.