PUREED BROCCOLI, CELERY, LEEK AND CHEESE SOUP

PUREED BROCCOLI, CELERY, LEEK AND CHEESE SOUP image

Number Of Ingredients 14

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1 Tbsp. extra virgin olive oil
1 1/2 leeks, chopped
3 stalks of celery, diced
3 garlic cloves, minced
1 1/2 lb. broccoli, mostly crowns, chopped
1/3 cup medium grain rice
6 cups chicken stock or vegetable stock
1 bay leaf
1 Parmesan cheese rind
3 thyme sprigs
3 parsley sprigs
Salt and pepper to taste
1 cup grated Cheddar cheese
A coupe squeezes of lemon juice (opt.)

Steps:

Heat olive oil in large, heavy soup pot. Add onion and celery. Cook, stirring, until tender -- 5 minutes. Do not allow ingredients to brown -- add a generous pinch of salt to draw liquid out of vegetables. Add garlic and cook, stirring until fragrant -- 30 seconds. Add broccoli, rice, stock, bay leaf, cheese rind, thyme, rosemary. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove the bay leave, thyme stalks, cheese rind. Using an immersion blender, puree soup. Adjust salt and pepper seasonings. Stir in Cheddar cheese and adjust seasonings again. You can sharpen and adjust taste by adding a couple of squeezes of lemon juice from 1/2 a fresh lemon.