Low Fat Full Flavor Cream of Broccoli Soup Recipe

Melt butter in a large pot and cook the leeks over medium heat until soft and translucent about 5 minutes. Stir in salt pepper and coriander. Reserve about 1/4 cup of small broccoli florets and cook the rest of the broccoli with the leeks until the broccoli is bright green about 5 more minutes. Pour in the chicken stock bring the soup to a boil cover then simmer until the broccoli is very tender 10 to 15 minutes.

Pour the soup into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately you can use a stick blender and puree the soup right in the cooking pot.

Return the blended soup to the pot stir in the reserved broccoli florets and bring to a simmer over medium-low heat stirring often. Simmer until the broccoli florets are tender 5 to 7 minutes. Remove from heat and mix in the condensed milk. Serve hot.