Inspired by Martha Stewart. But surely better than her recipe.
Ingredients:
1.4 cup unsalted butter
1/4 cup all-purpose flour
4 cups water
2 knorr veggie stock pots
8 small leeks (or two large leeks), chopped
1 whole medium head of broccoli (including stem) chopped
1/2 cup 10% cream
Coarse salt and ground pepper
1/2 cup 10% cream
Coarse salt and ground pepper
Method:
Melt butter in medium sized soup pot on medium heat. Whisk in flour. Mix boiling water with know stock pots. Slowly whisk stock into butter and flour mixture. Add leeks and broccoli to soup. Simmer for 20 minutes, or until broccoli is tender but not too soft. Remove from heat. Blend with hand mixer or in blender. Return to soup pot and but back on medium heat. Add cream. Heat 1-2 minutes, or until cream is heated through. Add salt and pepper to taste.
Optional: top with a grated aged cheddar
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