Leek and broccoli soup


Ingredients 8
Servings 4
Time

Ingredients

  • 4
    leeks, well-washed and finely chopped
  • 1
    onion, finely chopped
  • 30
    g
    butter
  • 3
    potatoes, thinly sliced
  • 1
    Litres
    chicken stock
  • 250
    ml
    cream
  • 500
    g
    broccoli
  • salt and milled black pepper
 

Method

 
Sauté leeks and onion in heated butter until soft. Add potatoes and 500 ml (2 cups) stock and simmer, covered, for 15 minutes or until tender. Purée, then stir in cream. Simmer broccoli florets in remaining chicken stock until tender. Purée and add to soup. Heat through before serving.
 

Read more on: soup
 

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