Ingredients:
1 head broccoli ( ~1 1/2 lb each)
1 tablespoon margarine or 1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 cup finally chopped well washed leeks ( with ~ 2-inch green left)
1 carrots, peeled and finely chopped
1/2 cup fresh parsley
2 teaspoons finely minced garlic
3 cups vegetable broth or 3 cups chicken broth
2 ripe plum tomatoes, seeded and chopped
1/2 teaspoon finely grated lemon zest
1 cup loosely packed fresh basil
1 chicken bouillon cubes
pepper
Directions:
Trim off the tough stem ends of broccoli and remove the tough outer layer of the stems with a peeler. Cut stems into small pieces. Cut the heads into florets, setting aside the smallest.
In a heavy pot, heat the butter and oil over low heat. Add leaks and carrots. Cook stirring until wilted (~10-12 minutes) Add garlic and cook stirring 2 minutes. Add bouillon.
Add broth and bring to boil. Stir in broccoli (except garnish), tomatoes and lemon zest, and return to boil. Cover, reduce to medium, and simmer until broccoli is tender (~20-25 minutes).
Meanwhile, bring a small pot of water to a boil and blanch the reserved broccoli florets for 2 minutes. Rinse under cold water, drain and pat dry. Set aside.
Remove soup from heat. Stir in basil, parsley, cover and let rest 5 minutes. Careful: hot. Then, puree the soup in batches. Return soup to the pot and reheat. Season with pepper.
Serve piping hot, garnish with reserved florets.
When making this for OAMC you can a) not bother with the garnish, b) mix it in, or c) freeze the garnish in a smaller baggie, and then tape it to the soup bag.
To freeze, place in freezer baggies trying to remove excess air, label and pop in freezer. Smile because you will be able to enjoy basil after it is no longer seasonal. To defrost, put in fridge overnight or use defrost setting in microwave. To serve, remove from plastic baggie, warm up in a saucepan on medium or warm in a covered casserole dish in microwave.
Servings: 2
Time preparation: 60 min.
Time total: 60 min.