Tuesday, October 15, 2013
Orange-Scented Broccoli and Leek Soup
This unusual combination of ingredients gives this soup personality.
2 tbsp olive oil
4 cups thinly sliced leeks (white and light-green parts only)
6 cups chicken stock or vegetable-based chicken stock (low-fat, low-sodium)
6 cups broccoli florets, cut to small pieces
1 cup large-flake oats
Zest of 1 medium orange
½ tsp hot red pepper flakes
½ tsp salt
½ tsp pepper
2 cups skim milk
½ cup shredded low-fat cheddar cheese (optional)
Freshly ground pepper
In soup pot, heat oil over medium-high heat, Cook leeks for 7-8 minutes or until softened and golden brown. Add stock, broccoli, oats, orange zest, hot pepper flakes, salt and pepper. Bring to boil; reduce heat and simmer, covered for 30 minutes or until vegetables are soft. Stir in milk; continue to cook for another 10 minutes. Taste and adjust seasoning.
Serve each bowlful with a sprinkle of cheddar cheese, if desired, and freshly ground pepper.
Makes 6-8 Servings