Country Broccoli Soup

Our broccoli is already getting heads on it and it won’t be long til we have broccoli every day for several weeks! We really like it just steamed with some salt and lemon juice, but here is a favorite recipe. Country Broccoli Soup has no cheese in it except for some Parmesan cheese as garnish. This is the perfect broccoli soup for those who don’t want a cheesy soup. Its creamy, thick and so delicious!

Country Broccoli Soup
with homemade croutons

Makes 6 servings

1 1/2 – 2 pounds fresh broccoli
3 tablespoons butter
3 large leeks, well rinsed and sliced, 2 inches of the green part removed
2 all- purpose potatoes, peeled and cubed
6-8 cups chicken broth or stock
salt and pepper to taste
1 cup heavy cream or creme fraiche
3 or 4 slices stale white bread, crusts removed
2 cloves garlic, peeled and cut in half
3 tablespoons olive oil
freshly grated Parmesan cheese

Peel broccoli stalks with a vegetable peeler. Remove leaves and cut stalks into 3/4 inch cubes. Reserve 2 cups of the cubed broccoli and coarsely chop the rest of the broccoli. Set both aside.

In a large, heavy casserole, heat 2 tablespoons of the butter. Add leeks and cook over low heat for 2-3 minutes, without browning.

Add potatoes and chopped broccoli, then add stock or broth and bring to a boil. Reduce the heat and season with salt and pepper. Simmer for 30 minutes or until the vegetables are very tender.

Cool the soup and puree in a blender or food processor, OR better yet, run an immersion blender through the soup.

In the same large pot, add to the soup; the reserved cubed broccoli and cook over low heat til the broccoli is tender.

Add the cream, taste and correct the seasonings. Keep the soup covered.

Make the Croutons:

Rub the bread slices with the cut side of the garlic cloves. Cut the bread into cubes.

Heat the remaining butter and oil in a large saute pan. Add the bread cubes and saute over medium heat, tossing the cubes in the pan to brown evenly until they are deep golden brown. The croutons will get crisp as they cool.

Serve the soup in individual bowls topped with croutons and freshly grated Parmesan cheese.