South Beach Cream of Broccoli Soup

Recipe by Molidol
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the broccoli into florets and set aside.
  • Trim and discard the tough fibrous skin from the stems, coarsely chop and set aside.
  • In a medium saucepan over medium-low heat, warm the oil.
  • Add leeks and celery and saute for 8 minutes, or until the leeks are soft.
  • Add the broccoli stems and broth. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
  • Add the broccoli florets and simmer for 10 minutes more.
  • Puree the mixture in a food processor or blender. Return to saucepan.
  • In a small bowl, whisk together 1 cup of evaporated milk with the cornstarch until smooth.
  • Slowly add to the broccoli mixture, stirring constantly over medium heat.
  • Stir in the remaining milk, thyme, and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
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