Cream of Broccoli, Leek & Parmesan Soup
- Prep Time:
- 10 min
- Cooking Time:
- 30 min
- Serves:
- 6
Ingredients
2 Tbsp. Butter
1 large leek, trimmed and thinly sliced
4 cups GF chicken broth
1 Parmesan rind
4 sprigs of fresh thyme plus some for serving
2 lb. broccoli, with stems, roughly chopped
2 cups half and half cream
2 Tbsp. Arrowroot starch/flour
1 cup grated Parmesan cheese, plus some for serving
Sea salt and GF ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and cook for 5 minutes until golden
- Add chicken broth, Parmesan rind and thyme. Bring to boil, cover and reduce heat to low. Cook for 15 minutes. Add broccoli and cook for 5 more minutes. Remove Parmesan rind
- Whisk together cream with arrowroot starch and Parmesan and add to the soup. While stirring, cook over medium-high heat until the soup starts to thicken, about 3 minutes. Season with salt and pepper to taste. If the soup is too thick add a little more cream or broth.



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