Broccoli soup with leeks and thyme from Bon Appétit Magazine, February 2011 (page 47)

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Notes about this recipe

  • sturlington on November 02, 2013

    I had my doubts about this recipe for Broccoli Soup with Leeks and Thyme from Bon Appétit. It seemed very simple and like it might not be very filling. However, it turned out to have a really creamy texture--amazing because there is no cream or other thickener, like potatoes or flour, in the soup. The flavor is very simple but clean and refreshing. I would recommend using a very good quality chicken broth, or homemade stock, so that the soup has plenty of body, and puree it very well to achieve the creamy texture. You'll end up with a healthy, light dinner entree. This soup cannot carry a meal by itself. I served it with open-faced cheese toasts, broiled with cheddar and a little bacon, to give the meal more heft. I reheated leftovers for lunch the next day, adding cooked rice and crumbled bacon to the pot to make a heartier version of the soup.

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