Lots-O-Broccoli Soup (GF)
This soup is absolutely delicious ... chock-full of broccoli goodness. A definite favorite on cold winter evenings!
3 tbsp butter
1 cup sliced leeks (white parts only)
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Pinch of nutmeg
1 clove garlic, minced
1/2 tsp dried thyme
3 cups chicken stock (homemade is best)
12 ounces fresh organic broccoli florets (or frozen broccoli florets, thawed)
1/2 cup raw milk cream
1 1/2 cups shredded grassfed cheddar cheese
In a large stockpot over medium heat, add the butter, leeks, salt, pepper and nutmeg. Cook until the leeks begin to soften. Then, stir in the garlic and thyme. Cook about two minutes, stirring until the mixture is well blended.
Next, add the chicken stock. Turn up the heat to medium-high and bring soup to a boil. Then, reduce the heat and simmer about five minutes to allow the soup to reduce a bit.
Then, add the broccoli, cover the pot and cook, stirring occasionally, until tender (approximately 10 minutes). Remove the pot from the heat. Puree the soup using a hand-held immersion blender. Or puree in a blender or food processor and return to the stockpot.
Next, add the cream and shredded cheese. Stir constantly while bringing the soup to a gentle simmer. Once cheese is melted and fully incorporated into the soup, remove the pot from the heat. Serve with a side of salad and homemade sourdough rolls with cultured butter. So YUMMY! (Makes 4 cups of soup.)
This recipe was featured at:
• Sunday Night Soup: http://easynaturalfood.com/2011/12/03/sunday-night-soup-night-1232011/
• Gluten-Free Wednesdays: http://glutenfreehomemaker.com/2011/11/gluten-free-wednesdays-11-30-11/
• Real Food Wednesdays: http://kellythekitchenkop.com/2011/11/real-food-wednesday-11162011.html
• Simple Lives Thursdays: http://gnowfglins.com/2011/11/16/simple-lives-thursday-70/