With two pounds of broccoli florets still awaiting their ultimate use I decided to put together a cream soup, but following the Eat To Live guidelines of not using any oil, salt, or dairy products. This soup is full of flavor with the leeks, carrots, and onions, and tastes just as good as any dairy-based cream soup I have ever made or tasted.
The color and texture of the soup is quite similar to that of split pea soup, but the flavor is that of broccoli and leeks. An image will be available soon.
Having made soups on a daily basis while the saucier at the Hyatt Hotel and sous chef at the Columns Hotel, I can just about whip up any soup on the fly given the proper ingredients, and this one was done in about 45 minutes from prep to tasting.
| Ingredients | ||
| 2 | lb. | Broccoli, florets |
| 1 | lb. | Carrots, diced |
| 3 | Each | Leeks, cleaned, and chopped |
| 1 | Cup | Onion, chopped |
| 1; | Tbsp | Garlic cloves |
| 2 | Tbsp | Italian seasoning blend |
| 1 | Gal. | Vegetable stock |
| Procedure Steps | |
| 1. | Add all the vegetables and seasoning to a large stock pot. Cover with just enough of the stock to submerge all the ingredients. Cover and bring to a boil |
| 2. | Turn heat down to a simmer, and allow to cook for about 20 minutes. |
| 3. | Puree the ingredients in batches in a blender and transfer the smoothed soup to another container. |
This recipe was prepared on Eat To Live, Week 4, and linked from Eat To Live, Week 4 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live.
1 response so far ↓
1 pegasuslegend // Apr 29, 2010 at 6:39 pm
I love this soup one of my favorites!!