Ingredients
1tbspbutter
4leeks,chopped
¼tspsalt
½tspfresh ground black pepper
¼tspground coriander
2heads fresh broccoli,chopped
32ozlow-sodium chicken broth,(1 carton)
12fl ozfat-free evaporated milk,(1 can)
Preparation
Melt butter in a large pot, and cook the leeks over medium heat for about 5 minutes until soft and translucent. Stir in salt, pepper, and coriander.
Reserve about ¼ cup of small broccoli florets, and cook the rest of the broccoli with the leeks for about 5 more minutes until the broccoli is bright green.
Pour in the chicken stock, bring the soup to a boil, cover, then simmer for 10 to 15 minutes until the broccoli is very tender.
Pour the soup into a blender, filling the pitcher no more than halfway full. 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.
Puree in batches until smooth and pour into a clean pot. Alternately, use a stick blender and puree the soup right in the cooking pot.
Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.
Simmer for 5 to 7 minutes until the broccoli florets are tender. Remove from heat, and mix in the condensed milk.
Serve warm and enjoy.
