By Tracey
Lightened Up Broccoli-Cheddar Soup
from America’s Test Kitchen Healthy Family Cookbook
Ingredients:
- 1 lb leeks
- 1 tablespoon unsalted butter
- 1 1/2 lb broccoli, florets cut into 1-inch pieces and stems thinly sliced
- 2 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 cup water
- 3/4 cup fat-free evaporated milk
- 1 tablespoon Dijon mustard
- 4 oz extra-sharp cheddar cheese, shredded
Directions:
To prep the leeks: Cut the root and dark green tops off, then cut the remaining portion in half lengthwise. Slice the leeks into 1/2-inch pieces. Add to a large bowl and cover with cold water to wash the dirt and sand out. Drain and repeat until the leeks are clean.
Add the butter to a large Dutch oven and set over medium heat. Allow the butter to melt, then add the leeks and the stems of the broccoli. Cook, stirring occasionally, until the veggies have softened slightly, about 8-10 minutes. Add the garlic and cook for 30 seconds to 1 minute, just until fragrant. Mix in the chicken broth and water, and bring the mixture to a simmer. Cover and reduce the heat to medium-low. Cook until the broccoli stems are completely tender, about 8 minutes. Add the broccoli florets and continue cooking (covered) until they are tender, about 5 more minutes.
Transfer the soup to your blender, and puree along with the evaporated milk, mustard, and cheese until smooth and creamy. Return to the pot and set over medium-low heat just to warm through completely. Season to taste with salt and pepper.
