Sunday

broccoli and leek soup


The book "Soup for Syria" has so many wonderful soups. I just had to post another one. This is very easy to make and delicious.
Receita em português no final do post.


This recipe is from Martyna Monaco. She is from Italy and has a degree in gastronomic science. She currently works for Slow Food Cremonese. Her biggest passion is studying the food heritage of Mediterranean countries.

Let me talk more about the book. Besides the wonderful recipes the photography is stunning. If you like soup or photography this is a book worth getting. It is also a great gift for food lovers. When you buy a book you are helping the refugees. Check it our.  Here is the link to the Soup of Syria project. 

The other soup from the book that I posted before is the 'Artichoke Soup'.

My modifications to the recipe:

I put the measurements for broccoli and leeks in weight and not in number of leeks and heads of broccoli. I like exact measurements.
I also included approximate cooking times.


This soup goes well with the Ridiculously Easy Garlic Bread that you see in the picture above.


Serves 4

what you need:



 


  • 1 cup (250 ml) whole milk
  • 2 tablespoons (30 gr) butter
  • 3 tablespoons flour
  • salt and freshly ground pepper, to taste
  • freshly ground nutmeg, to taste
  • 2 tablespoons extra virgin oil
  • 1 1/2 lb leeks, trimmed and chopped (it will be about 2 to 4 leeks depending on the size of the leeks)
  • 1 1/2 lb broccoli florets (about 1 big head of broccoli)
  • 4 1/2 cups (1 liter) vegetable stock


what to do:






Heat the milk in a saucepan for 5 minutes over medium heat.









In another saucepan, melt the butter over low heat.










Add the flour to the butter, stirring well until smooth.









Add the milk to the flour mix and stir quickly until you have a smooth white sauce.










Add salt, black pepper and nutmeg to taste. Remove from heat and set aside.








Heat the oil in a soup pot over medium-high heat. Add the chopped leek and sauté until golden brown. About 10 minutes. 
The leeks will reduce in volume; about half.







Add the broccoli and the stock, stir well, and bring to a boil. Cook without the lid, over medium heat, until the broccoli is soft and the broth has reduced. About 15 minutes after it boils.










Pureé the soup using a blender or an immersion blender. Be careful if using a blender because the soup is hot and the lid might come off if not well secured.












Return soup to a clean pot over low heat. 









Add the white sauce. 











Stir well and taste for seasoning.
Simmer for 5 more minutes to make sure the soup is heated through.








Bon Appétit!




Broccoli and Leek Soup recipe
an adaptation of Martyna Monaco's recipe
from the book "Soup For Syria, Recipes to Celebrate Our Shared Humanity"


what you need:


  • 1 cup (250 ml) whole milk
  • 2 tablespoons (30 gr) butter
  • 3 tablespoons flour
  • salt and freshly ground pepper, to taste
  • freshly ground nutmeg, to taste
  • 2 tablespoons extra virgin oil
  • 1 1/2 lb leeks, trimmed and chopped (it will be about 2 to 4 leeks depending on the size of the leeks)
  • 1 1/2 lb broccoli florets (about 1 big head of broccoli)
  • 4 1/2 cups (1 liter) vegetable stock



what to do:

Heat the milk in a saucepan for 5 minutes over medium heat.


In another saucepan, melt the butter over low heat. Add the flour, stirring well until smooth. Add the milk and stir quickly until you have a smooth white sauce. Add salt, black pepper and nutmeg to taste. Remove from heat and set aside.

Heat the oil in a soup pot over medium-high heat. Add the chopped leek and sauté until golden brown. About 10 minutes. The leeks will reduce in volume about half.

Add the broccoli and the stock, stir well, and bring to a boil. Cook without the lid, over medium heat, until the broccoli is soft and the broth has reduced. About 15 minutes after it boils.

Pureé the soup using a blender or an immersion blender. Be careful if using a blender because the soup is hot and the lid might come off if not secured.


Return soup to a clean pot over low heat. Add the white sauce. Stir well and taste for seasoning. Simmer for 5 more minutes to make sure the soup is heated through.



Receita em Português

o que você precisa:
  • 1 copo (250 ml) de leite
  • 2 colheres de sopa (30 gr) de manteiga
  • 3 colheres de sopa de farinha de trigo
  • sla e pimenta a gosto
  • noz-moscada a gosto (de preferência ralada na hora)
  • 2 colhered de sopa de azeite de oliva
  • 1 1/2 lb de alho-poró, cortado em pedaços pequenos
  • 1 1/2 lb de brócolis cortado em pedaços pequenos
  • 4 1/2 copos (1 litro) caldo de legumes

what to do:

Aqueça o leite em forno médio, numa panela pequena, por cerca de 5 minutos.

Em outra panela derreta a manteiga em forno baixo. Adicione o trigo e mexa bem até que vire um creme espesso. Adicione o leite e mexa bem até the vire um molho branco sem pelotas.

Adicione o sal, pimenta, e noz-moscada e mexa. Prove para saber se os temperos estão a seu gosto. Retire do fogo e reserve.

Aqueça o óleo num panela grande própria para sopa, em fogo médio-alto. Adicione o alho-poró e sauté até dourar. Mais ou menos 10 minutos. O alho-poró vai reduzir de volume.

Adicione o brócolis e o caldo de legumes. Deixe ferver. Cozinhe o brócolis sobre fogo médio até que esteja macio e o caldo tenha evaporado um pouco. Em torno de 15 minutos.

Coloque tudo no liquidificador ou processador e pulse para virar ficar cremoso.

Retorne a sopa para a panela limpa (basta dar uma enxaguada). Adicione o molho branco e mexa bem. Prove a sopa e adicione sal e pimenta se faltar. Deixe fervilhar em forno bem baixo por 5 minutos, até que a sopa esteja completamente aquecida.

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