Close
Photo: Will Dickey
Active Time:30 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:45 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeheads broccoli (13 ounces each)2tablespoonsunsalted butter1smallleek, white and light green parts only, sliced½teaspoonground pepper¼teaspoonsalt3clovesgarlic, finely chopped4cupsunsalted chicken broth1cupwhole milk2smallrusset potatoes (8 ounces each), peeled and cut into 1-inch cubes2cupsshredded extra-sharp Cheddar cheese, divided2teaspoonswhite-wine vinegarChopped fresh chives for garnish
Cook Mode(Keep screen awake)
Ingredients
2largeheads broccoli (13 ounces each)
2tablespoonsunsalted butter
1smallleek, white and light green parts only, sliced
½teaspoonground pepper
¼teaspoonsalt
3clovesgarlic, finely chopped
4cupsunsalted chicken broth
1cupwhole milk
2smallrusset potatoes (8 ounces each), peeled and cut into 1-inch cubes
2cupsshredded extra-sharp Cheddar cheese, divided
2teaspoonswhite-wine vinegar
Chopped fresh chives for garnish
DirectionsPeel broccoli stems and chop into 1-inch pieces. Transfer 1 cup stems to a medium bowl and set aside. (Reserve any remaining stems for another use.) Cut broccoli florets into bite-size pieces. Transfer to a separate medium bowl and set aside.Heat butter in a large heavy pot over medium heat until melted. Add leek, pepper, salt and the reserved broccoli stems. Cook over medium heat, stirring occasionally, until the stems are starting to soften, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.Add broth, milk and potatoes to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the potatoes are tender, about 12 minutes. Add the reserved broccoli florets and cook, stirring occasionally, until bright green, about 3 minutes. Remove from heat and gradually stir in 1 ½ cups Cheddar.Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Use caution when pureeing hot liquids. Alternatively, blend the soup in the pot with an immersion blender until smooth.) Return the soup to the pot; stir in vinegar. Serve immediately, topped with the remaining ½ cup Cheddar and garnished with chives, if desired.Originally appeared: EatingWell.com, January 2021
Directions
Peel broccoli stems and chop into 1-inch pieces. Transfer 1 cup stems to a medium bowl and set aside. (Reserve any remaining stems for another use.) Cut broccoli florets into bite-size pieces. Transfer to a separate medium bowl and set aside.Heat butter in a large heavy pot over medium heat until melted. Add leek, pepper, salt and the reserved broccoli stems. Cook over medium heat, stirring occasionally, until the stems are starting to soften, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.Add broth, milk and potatoes to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the potatoes are tender, about 12 minutes. Add the reserved broccoli florets and cook, stirring occasionally, until bright green, about 3 minutes. Remove from heat and gradually stir in 1 ½ cups Cheddar.Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Use caution when pureeing hot liquids. Alternatively, blend the soup in the pot with an immersion blender until smooth.) Return the soup to the pot; stir in vinegar. Serve immediately, topped with the remaining ½ cup Cheddar and garnished with chives, if desired.
Peel broccoli stems and chop into 1-inch pieces. Transfer 1 cup stems to a medium bowl and set aside. (Reserve any remaining stems for another use.) Cut broccoli florets into bite-size pieces. Transfer to a separate medium bowl and set aside.
Heat butter in a large heavy pot over medium heat until melted. Add leek, pepper, salt and the reserved broccoli stems. Cook over medium heat, stirring occasionally, until the stems are starting to soften, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add broth, milk and potatoes to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the potatoes are tender, about 12 minutes. Add the reserved broccoli florets and cook, stirring occasionally, until bright green, about 3 minutes. Remove from heat and gradually stir in 1 ½ cups Cheddar.
Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Use caution when pureeing hot liquids. Alternatively, blend the soup in the pot with an immersion blender until smooth.) Return the soup to the pot; stir in vinegar. Serve immediately, topped with the remaining ½ cup Cheddar and garnished with chives, if desired.
Originally appeared: EatingWell.com, January 2021
Rate ItPrint
Nutrition Facts(per serving)297Calories19gFat16gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
