Low-Sodium Broccoli Leek Soup with Sun-Dried Tomato Oil
Source: Elianna Friedman, CUESA's Market Chef
This low-sodium recipe was created for the Love Your Heart Recipe Rally. Fresh, whole ingredients like those found at the farmers market—in this case, leeks, sun-dried tomatoes, and broccoli—provide robust flavors without the addition of salt. Visit Sodium Girl for more heart-healthy recipes.
1 leek, white and light green parts only, washed and chopped
1 clove garlic, peeled and minced
3 bunches broccoli, stems peeled and chopped, florets reserved
1 cup water
5 sun-dried tomatoes, finely chopped
¼ cup olive oil
Juice and zest of 1 Meyer lemon
½ cup heavy cream
5 sprigs thyme, stems removed
1. In a stock pot, sauté the leeks and garlic in olive oil on medium heat until tender and beginning to caramelize, about 5 minutes. Add the broccoli stems and half of the florets; reserve the other half to add at the end. Cook for another 5 minutes, until broccoli is tender.
2. Add the water and simmer for 10 minutes.
3. Make the sun-dried tomato oil: in a small pot, add the olive oil and dried tomatoes. Cook on low heat for 5 minutes.
4. Purée the soup in a stand mixer or in the pot with a stick blender until smooth.Return the mixture to the pot and stir in the remaining broccoli florets, Meyer lemon juice and zest, heavy cream, and thyme. Bring the soup back to a simmer.
5. To serve, ladle the soup into bowls and drizzle each bowl with sun-dried tomato oil.