Broccoli-Leek Soup With Turkey-and-Cheese Toasts

Photo: acrane

Serves 4| Hands-On Time: 20m| Total Time: 25m

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 bunch broccoli, cut into florets (about 6 cups)

Preparation

  1. 2 tablespoons unsalted butter
  2. 3 leeks (white and light green parts only), sliced
  3. 1 tablespoon fresh thyme leaves, plus more for serving
  4. kosher salt and black pepper
  5. 1 bunch broccoli, cut into florets (about 6 cups)
  6. 2 cups low-sodium chicken broth
  7. 1 baguette, halved lengthwise and then crosswise
  8. 8 ounces sliced roasted turkey
  9. 4 ounces sliced Cheddar
  10. Directions
  11. Heat oven to 400° F. Heat 1 tablespoon of the butter in a large pot over medium-high heat. Add the leeks, thyme, and ½ teaspoon each salt and pepper. Cook, stirring often, until very tender, 10 to 12 minutes. Add the broccoli, broth, and 2 cups water and bring to a boil. Reduce heat and simmer until the broccoli is crisp-tender, 6 to 8 minutes. Working in batches, transfer the mixture to a blender and puree until smooth.
  12. Meanwhile, spread the remaining tablespoon of butter on the baguette. Top with the turkey and Cheddar, dividing evenly. Place on a baking sheet and bake until the Cheddar is melted, 4 to 6 minutes.
  13. Serve the soup sprinkled with thyme leaves, with the turkey-and-cheese toasts on the side.
October 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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