Broccoli Soup with Leeks and Thyme Recipe

Adapted from Bon Appetit (February 2011 issue)

3 TBSP butter

3 cups chopped leeks (about 3 large leeks; white and pale green parts only)

6 teaspoons chopped fresh thyme

1 1/4 cup chopped broccoli

4 cups chicken broth

1/2 cup half and half

Melt butter in a large pot. Add leeks and 4 tablespoons of thyme. saute until leeks are almost soft, about 7-8 minutes.

Transfer 1/4 cup leeks to a small bowl and set aside.

Add broccoli and chicken broth. Bring to a boil. Cover and boil for 8-10 minutes.

Puree the soup in a blender, adding the half and half.

Season with salt and pepper.

Ladle into bowls and top with reserved leeks and remaining thyme.



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