Another addition to "pureed vegetable soups to eat while you recover from having your wisdom teeth extracted".
I know, I made this soup over a week ago. Holidays. Work. School. Knitting Christmas gifts as quickly as possible...they're all getting in the way of other things I enjoy. Which is OK. I'm amazing, but I don't need to be superwoman. But if this science unit for class and PD presentation for work would somehow write themselves, I would be a very happy woman. Perpetual student-hood is starting to get to me. Of course, if I would actually just do the work instead of staring blankly at the computer screen daydreaming about the other things I could be doing instead of creating a unit for hypothetical third graders about Isaac Newton and the Laws of Motion, I might get a lot more done.
The squirrels that live in the roof interrupt my sleep. The weather is strange. Yesterday we had a fire drill and I didn't feel the need to bring my coat outside with me. It's almost December. I live in the Northeast. This is worrisome. The liquor store down the street has an inflatable snow globe above it's sign and so many lights that it looks like Christmas threw up on the building. Rather than being charmed by their holiday spirit, I am annoyed. Maybe good food will cheer me up. Maybe a glass of wine. Maybe I just need another vacation (only 19 school days until winter break...). Or maybe I just need to sit down and get all of the work done and stop whining.
Anyway, this is yet another pureed soup I made during my recovery period. I would highly recommend it, even if you are able to chew (adding some mustardy croutons would be fabulous if you can chew). There are also very few ingredients. It's just simple and satisfying. Not even the curmudgeonly mood I've been in for the past two weeks can ruin that.
This soup is thickened by adding flour, but you could easily make it gluten free by reducing some of the carrot and broccoli and adding a small, peeled and chopped potato. The cheese is optional. I've tried it with both cheddar and feta and liked both.
Adapted from The Neely's on foodnetwork.com
4 T butter
1 1/2 lbs fresh broccoli
1 leek, well washed and chopped
1 carrot, scrubbed and chopped
1 clove of garlic, chopped
salt and freshly ground black pepper
3 T unbleached APF
4 c vegetable broth
1/4 c-1/2 c shredded cheddar cheese OR crumbled feta (optional)
Melt the butter in a Dutch oven over medium heat. Add the leek, broccoli, carrot and garlic and cook until the onion is softened. About 5-7 minutes. Add the flour and stir consistently for a minute or two, or until the flour turns a blondish color. Add the stock. Dial the heat up to high and bring to a boil.
Reduce the heat to medium low and simmer for 15-20 minutes, or until the broccoli is tender. Remove from heat. Puree in batches or use a immersion blender. Reheat gently. Ladle into bowls and sprinkle with cheese if desired.