TLC Cooking "Emeril's Puree of Broccoli Soup"

Emeril's Puree of Broccoli Soup

YIELD 4 servings

INGREDIENTS

3 tablespoons	olive oil
1 cup	sliced leeks (white parts only, well rinsed)
1 pound	broccoli, separated into florets, stems peeled and sliced
2	bay leaves
1/2 teaspoon	salt
1/4 teaspoon	freshly ground white pepper
1/8 teaspoon	allspice
1/2 teaspoon	minced garlic
1/2 teaspoon	chopped fresh thyme leaves
4 cups	vegetable stock or canned, low-sodium chicken broth
1 cup	milk
1 1/4 cups	shredded medium Cheddar cheese

PREPARATION:

In a medium pot, heat 3 tablespoons olive oil over medium-high heat. Add the leeks, broccoli stems, bay leaves, salt, pepper, and allspice and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the vegetable or chicken stock and bring to a boil. Reduce the heat and simmer about 15 minutes. Add the florets and cook, stirring, until tender, for 10 minutes.
Add the milk and the cheese and cook over low heat, stirring, until melted.
Remove the pot from the heat and puree with a hand-held immersion blender.
Alternatively, in batches, puree in a blender or food processor and return to the pot.

To Serve