Monday, December 13, 2010

Creamy Leek and Broccoli Soup - Healthified

So I love a good creamy soup. Especially on those cold winter nights. Because, ya know, we have so many hot winter nights here in Wyoming that you really have to celebrate when you get a cold and windy one.

Kidding. People here skip the jacket when the temps reach 45+ because it's "such a nice warm day!"

Anyhow. Soup is important here in Wyoming. It's like a moral booster against the cold.

Since I'm on a mission to eat healthy meals so I can justify a holiday dessert here and there, I wanted to find a way to take creamy leek and broccoli soup and healthify it up without loosing any of it's creamy or taste qualities. And I think I pulled it off!

I substituted half and half for evaporated milk, used a small amount of 1/3 less fat cream cheese to thicken it up, and snuck in some spinach. :)


Creamy and Healthy Leek and Broccoli Soup
Serves 6

12 oz. bag of frozen broccoli
2 leeks
2 stalks of celery, chopped
2/3 c. frozen spinach
1 can of chicken broth

1 can of evaporated milk
4 oz. of 1/3 less fat cream cheese
black pepper
 1/2 c. grated cheddar cheese

In a large pot, bring 2 c. of water to a low boil. Slice leeks, place in a bowl filled with water and massage with your fingers to release all the grit inside. The grit will sink to the bottom, allowing you to grab the clean leeks from the top. Add leeks, broccoli, celery, spinach and broth. Continue to maintain the low boil until broccoli is tender. Using an immersion blender (or pour soup into a normal blender), blend soup until it reaches your desired consistency. Add remaining ingredients to soup and heat through. Season with more salt and pepper, if needed. Serve and enjoy!



1 comment:

  1. I think you forgot to mention that the leeks were a gift from your attractive, smart, and snarky friend ... :)

    ReplyDelete

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