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Broccoli Soup


6 tablespoons (1/4 stick) unsalted butter
1 leek, minced
1 carrot, peeled and minced
2 garlic cloves, minced
4 cups Chicken Stock
1 head of broccoli, cut into small flowerets
1 cup heavy cream
Pinch of cayenne pepper
1 teaspoon celery seed


Melt the butter over medium heat in a stockpot. Add the garlic, leek, and carrot, and cook until they are tender, about 5 minutes, making sure they do not brown.

Add the stock. Bring to a simmer and add the broccoli. Cook for 8 to 10 minutes, or until broccoli is tender.

Pour the soup into a food processor and process until the vegetables are finely chopped but not puréed. Pour the soup back into the pot and stir in the cream, cayenne pepper, and celery seed. Reheat before serving.

Yield: Makes 2 to 4 servings

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