Name: Cream of Broccoli-Leek Soup
Prep time: 20 s
Cook time: 30 s
Total time: 50 s
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 2 pounds broccoli floretsstems trimmed and roughly chopped into 1-inch pieces; 3 leekswhite part onlywashed and sliced (about 1 cup total); 1 1/2 to 2 tablespoons finely chopped garlic; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 2 teaspoons chopped fresh thyme; 3 cups waterdivided; 1/4 teaspoon baking soda; 2 cups packed spinach leaves; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk

MAKE IT

Instrucciones En Español

Step 1

Heat oil and butter in large saucepan over medium-high heat. Add broccoli, leeks, garlic, bouillon and thyme. Cook, stirring frequently, for 6 minutes. Stir in 1 cup water and baking soda. Bring to a boil; reduce heat to medium. Cover; cook for 20 minutes.

Step 2

Add remaining 2 cups water. Increase heat to medium-high. When mixture begins to boil, stir in spinach and cook for 1 minute or until wilted. Cool slightly. Transfer half of soup to blender; add half of evaporated milk. Cover and process until smooth. Transfer to bowl. Repeat with remaining soup and evaporated milk. Return soup to saucepan to heat through. Season to taste with salt and ground black pepper.