Planet Green
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Ingredients:
3 tablespoons olive oil
1 cup sliced leeks (white parts only, well rinsed)
1 pound broccoli, separated into florets, stems peeled and sliced
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon allspice
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
4 cups vegetable stock or canned, low-sodium chicken broth
1 cup milk
1 1/4 cups shredded medium Cheddar cheese
Method:
In a medium pot, heat 3 tablespoons olive oil over medium-high heat. Add the leeks,
broccoli stems, bay leaves, salt, pepper, and allspice and cook, stirring, until soft, 3
minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the
vegetable or chicken stock and bring to a boil. Reduce the heat and simmer about 15
minutes. Add the florets and cook, stirring, until tender, for 10 minutes.
Add the milk and the cheese and cook over low heat, stirring, until melted.
Remove the pot from the heat and puree with a hand-held immersion blender.
(Alternatively, in batches, puree in a blender or food processor and return to the pot.)
To Serve:
Ladle the soup into bowls. Serve with warm bread if desired.
Yield: 4 servings
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Soups for Supper episode of Emeril Green.
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