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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE VEGGIE STOCK FIRST (if you are using the homemade version). Simply place all the ingredients in a saucepan, cover with a lid and bring to a boil. Boil for 30 minutes. Strain and discard all the solids. The stock is now ready for use. | 2. Trim the broccoli into tiny florets of 1/4 inch and rinse to remove any dust and dirt. Chop the stalk parts quite small also but keep separate from the florets. | 3. In a large saucepan, melt butter. Add the onions, leeks and broccoli stalks (you'll be adding the florets later). Stir well then cover the pan and leave the veggies to sweat for 10 minutes. | 4. Stir in the oats then add the milk, a little at a time, stirring well after each addition. | 5. When all the milk is in, add the veggie stock. Stir well and season as necessary. Simmer gently for a further 10 minutes. Turn off the heat and allow the soup to cool for about 10 minutes. | 6. In the meantime, steam the broccoli florets for exactly 4 minutes. | 7. Pour the soup and the cream cheese into a food processor and blend until smooth. | 8. Return the soup to the pan (which you have rinsed out), add the broccoli and reheat gently. | 9. Check for seasoning. | 10. Serve with toasted croutons or oatcakes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	8	ounces		77.1106	15.0593	6.3956	0.8391
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
leek	2		rinsed chopped	108.58	25.186999999999998	2.67	0.534
oat	2	tablespoons		28.905	7.7808	2.0328	0.826
milk	20	ounces		345.8638	27.1021	17.8602	18.5406
vegetable stock below	20	ounces		504.3333	0.0	112.2	2.8333
salt pepper				504.3333	0.0	112.2	2.8333
cream cheese	6	ounces		501.795	5.9535	12.0771	48.6486
celery	1	stalk	trimmed cut	10.24	1.9008	0.4416	0.1088
carrot	2		trimmed cut	104.96	24.5248	2.3808	0.6144
onion	2		unpeeled cut	64.0	14.944	1.76	0.16
parsley	1/2	cup		10.8	1.899	0.8909999999999999	0.237
celery leaf	1/2	cup		504.3333	0.0	112.2	2.8333
black peppercorn	1/4	teaspoon		504.3333	0.0	112.2	2.8333
bay leaf	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
cold water	4	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.