You may also like
Categories:
water chicken bouillon cubes broccoli florets milk nonstick cooking spray leeks flour Nutmeg [ground] garlic basil black pepper
Viewed: 58 - Published at: 9 years agoIngredients
- 1/2 cup water
- 1 each chicken bouillon cubes
- 3 cups broccoli florets chopped
- 24 ounces evaporated milk skim
- nonstick cooking spray as needed
- 1 1/2 cups leeks chopped, white part only
- 2 tablespoons flour, all-purpose
- 1/2 teaspoon nutmeg ground
- 1 each garlic cloves peeled and minced
- 3 tablespoons basil fresh, chopped
- black pepper freshly ground, to taste
Method
- Bring the water to a boil in a medium saucepan over medium heat.
- Dissolve the bouillon cube in the boiling water.
- Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender.
- Put the evaporated milk in a small saucepan.
- Warm over low heat, just until bubbles begin to form around the edge.
- Remove the pan from the heat.
- Preheat a large, heavy saucepan over medium heat for about 1 minute.
- Spray it twice with the vegetable oil.
- Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp.
- Stir in the flour and cook for 1 minute.
- Whisk in the warm evaporated milk.
- Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth.
- Reduce the heat to low.
- Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid.
- Simmer for 5 minutes more, taking care not to bring the soup to a boil.
- Remove the pan from the heat and stir in the basil and black pepper.
- Top with extra cream if desired.
