Low Fat Full Flavor Cream of Broccoli Soup

1. 1

   Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes.

2. 2

   Stir in salt, pepper, and coriander.

3. 3

   Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes.

4. 4

   Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.

5. 5

   Pour the soup into a blender, filling the pitcher no more than halfway full.

6. 6

   Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

7. 7

   Puree in batches until smooth and pour into a clean pot.

8. 8

   Alternately, you can use a stick blender and puree the soup right in the cooking pot.

9. 9

   Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.

10. 10

    Simmer until the broccoli florets are tender, 5 to 7 minutes.

11. 11

    Remove from heat, and mix in the condensed milk.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.