• 4servings
  • 30minutes
  • 219calories

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 4 leeks, chopped

  3. 1/4 teaspoon salt

  4. 1/2 teaspoon fresh ground black pepper

  5. 1/4 teaspoon ground coriander

  6. 2 heads fresh broccoli, chopped

  7. 1 (32 ounce) carton low-sodium chicken broth

  8. 1 (12 fluid ounce) can fat-free evaporated milk

Instructions Jump to Ingredients ↑

  1. Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.

  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

  3. Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.


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