by Babette's Feast
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Babette's Feast's Notes:
Expand1 head of brocoli Ask a question about this ingredient
1 medium carrot, peeled and cut in pieces Ask a question about this ingredient
1 small sweet onion cut in pieces Ask a question about this ingredient
1/2 leek - only the white part Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 cup vegetable stock Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1/2 cup cream Ask a question about this ingredient
salt Ask a question about this ingredient
white pepper Ask a question about this ingredient
Fleur de Sel for garnish Ask a question about this ingredient
Wash and prepare all the vegetables cut up in small pieces.
Ask a question about this stepIn a pot melt the butter. Sweat the onion, add the broccoli, carrot, garlic and leek, mix, allow to sweat for 5 minutes. Add the vegetable stock, cover and let simmer for 15 minutes.
Ask a question about this stepAdd the milk and simmer over low heat another 5 minutes.
Ask a question about this stepRemove from the heat and put in a liquidiser. Add salt and fresh ground white pepper and process until competely smooth. Check the seasoning.
Ask a question about this stepPour the soup through a medium strainer and press with the back of a laddle so any fibers from the leek or onion remain in strainer so the soup is very smooth. Check the seasoning and re-heat over low heat.
Ask a question about this stepWhip up the cream. When ready to serve, whisk in the whipped cream, reserving 4 teaspoons for decoration.
Ask a question about this stepServe hot, sprinkle with a bit of Fleur de sel over each bowl and a teaspoon of whipped cream.
Ask a question about this stepThank you.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
This looks great!