Categories: Soup

Ingredients

• 2 T. oil, divided
• 1 leek, washed
• 1 medium potato
• 1 bunch broccoli (about 1 1/2 lb.)
• 6 C. vegetable or chicken stock
• 1 1/2 C. grated extra-sharp cheddar cheese
• Salt and pepper
• Lemon wedge
• Crème fraîche or yogurt for garnish

Directions

1. Chop the broccoli into florets and spread onto two sheet pans. If the excess broccoli stalks are tender and tasty, they can be peeled and added to the pans. Drizzle 1 T. of oil over the broccoli, sprinkle with a little salt and put the pans in the oven. Roast for 5 minutes. Stir the broccoli and return to the oven for 5 more minutes.

2. Thinly slice the white and light green portion of the leek and wash, drain and pat dry. Heat 1 T. of oil in a large pot over medium heat and add the leek. Cook, stirring occasionally, until the leek is soft. While the leek cooks, peel and chop the potato into 1-inch chunks. Add the stock and potato to the pot and bring the mixture to a boil.

3. When the stock is boiling, add the broccoli and bring to boil again. Simmer until both the potatoes and broccoli pieces are tender when pierced with a fork, about 15 minutes. Remove from the heat. Puree soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until it has melted and incorporated into the soup. Taste soup and adjust the seasoning. If you are not serving the soup with crème fraîche or yogurt, add a squeeze of lemon. Serve topped with a small dollop of crème fraîche or yogurt, or a grind of fresh pepper.

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