Be the first to Leeks, broccoli, and green olives form the basis of this cold, creamy soup. It is perfect for a warm day. Make this the day before so you can chill it overnight.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 3 cups broccoli florets, rinsed (about 2 pounds fresh broccoli)
- 1 cup water
- 2 Tablespoons butter
- 1 leek (some green top included), rinsed well and sliced
- 3 cups chicken stock or broth
- 3/4 cup pimiento-stuffed green olives
- Cayenne pepper
- 1-1/2 cups half-and-half
Preparation:
Combine broccoli and water in a large saucepan, bring water to the boil, lower heat, cover, and steam for 10 minutes or till tender.
In the meantime, heat butter in a small skillet, add leek, and saute for 3 minutes.
Combine broccoli, cooking liquid, and leek in a blender or food processor, puree, and pour into a large saucepan. Add chicken stock and stir well. Combine olives, cayenne, and half-and-half in blender or food processor, blend till smooth, add to broccoli mixture, and blend well with a whisk.
Chill soup overnight.
Yield: 4 to 6 servings
Recipe Source: The Town & Country Cookbook by James Villas (Little-Brown and Company)
Reprinted with permission.
In the meantime, heat butter in a small skillet, add leek, and saute for 3 minutes.
Combine broccoli, cooking liquid, and leek in a blender or food processor, puree, and pour into a large saucepan. Add chicken stock and stir well. Combine olives, cayenne, and half-and-half in blender or food processor, blend till smooth, add to broccoli mixture, and blend well with a whisk.
Chill soup overnight.
Yield: 4 to 6 servings
Recipe Source: The Town & Country Cookbook by James Villas (Little-Brown and Company)
Reprinted with permission.
