Once the fall
arrives, and I get into “soup mode,” there is just no stopping me. I will look for
any excuse and any ingredient to make soup. This recipe came as the result of
my having a lone leek in the fridge, coupled with my going absolutely crazy at
a frozen vegetable sale at the local market. Those 10/$10 deals, particularly
where name brand, one-pound packages of frozen vegetables are concerned, are
truly my Achilles heel. I think we're pretty much set for the winter now.
Cheesy Leek and Broccoli Soup
1 large leek
5 Tablespoons butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
1 16-ounce package
frozen, chopped broccoli
6 baby or 2 large
carrots
1/4 teaspoon freshly
grated nutmeg
1 8-ounce package
Sharp Cheddar Cheese
Salt and freshly
ground black pepper, to taste
Cut carrots into
julienne strips; set aside.
Cut dark green end
off of leek. Remove the tough outer leaves and split leek down the middle (but not
completely through), spread apart and rinse thoroughly to remove all grit.
Thinly slice leek into rounds.
In a 10" sauté
pan, melt 2 tablespoons of the butter over medium-low heat. Add leek and cook
until soft and opaque, but not brown; set aside.
Meanwhile, melt
remaining 3 tablespoons of butter over medium heat in a 2-quart pot. Whisk in
flour and cook for 3-5 minutes. Slowly add milk and cream, whisking constantly.
Whisk in chicken
stock. Bring mixture to a simmer over medium heat. Once simmering, reduce heat
to medium-low and cook for 20 minutes.
Add reserved carrots
and leeks, and add broccoli. Cook for 25 more minutes over medium-low heat.
Add cheese, nutmeg,
and salt and pepper to taste. Thin with additional stock, if too thick. Heat through and serve.
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