I got super excited when I saw the theme for the next recipe swap. Soup. Love in a bowl, in other words.
I also got super excited when I saw Sarah’s recipe that I was assigned. Yum. Not that this week has been soup-friendly weather (um, hello 60 degree weather in February, NJ!) but really, is there ever a bad time for soup?
I don’t think so.
And yes, I did add the unnecessary cheese on top. I suggest you do the same.
from A Taste of Home Cooking
2 pounds broccoli, separated into florets and chopped
1/4 cup extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
1 leek, white and light green parts only, chopped
1/4 cup flour
1 1/2 quarts chicken broth
fresh lemon juice to taste
salt and pepper
1/2 cup shredded cheddar cheese
Heat oil in a dutch oven over medium high heat. Add onion, celery, leek and broccoli with a little salt and pepper. Saute until onion is soft, about 10 minutes. Add flour and stir to combine. Cook for about 4 minutes. Gradually add broth to pot, whisking to work out any flour lumps.
Bring soup to a simmer and and cook for about 45 minutes, stirring occasionally. Puree soup using a stand or immersion blender. Stir in lemon juice, add cheese, and season to taste.