Broccoli and Leek Soup With Croutons and Sour Cream

"Another yummy find from Good Taste magazine!"
 
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photo by Sara 76 photo by Sara 76
photo by Sara 76
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 200 degrees celsius. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until nicely browned.
  • Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft.
  • Add the garlic and cook for 30 seconds or until aromatic.
  • Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
  • Add the broccoli, simmer for 5 minutes or until broccoli is tender, set aside to cool slightly.
  • Place the broccoli mixture, parsley and basil in a blender and blend until smooth. Transfer back into a saucepan, stir over heat until heated through.
  • Ladle the soup into serving bowls, top with croutons and sour cream. Season with pepper and serve.

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Reviews

  1. Nice fresh broccoli taste.
     
  2. Aussie Swap#35 - Outstanding!! Made this for Christmas eve dinner as a side - it was a definite hit!
     
  3. I love soup and this one was very good. Used a large baking potato, vegetable broth, and dried parsley and basil. Fresh flavors, crunchy croutons, and a bit of tart from the sour cream. Thank you Chickee for posting this yummy soup recipe. Made and reviewed for the Aussie/NewZealand Recipe Swap #34.
     
  4. So easy and delicious! I loved the addition of basil. I used chicken bouillon instead of vegetable. I sprinkled the croutons with salt and pepper before browning. They were delicious! Made for the Aussie/NZ swap #32.
     
  5. I loved this! I'm a big fan of soups, and this is one that I will make again & again! Very simple, very quick, very healthy, and SO yummy!
     
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Tweaks

  1. So easy and delicious! I loved the addition of basil. I used chicken bouillon instead of vegetable. I sprinkled the croutons with salt and pepper before browning. They were delicious! Made for the Aussie/NZ swap #32.
     

RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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