Day 8. Cream of Broccoli Soup. Bravo.

This soup was so tasty that I am going to post the recipe. Easy to make, lots of flavor, nothing to get mushy after it sits so the soup is even better for leftovers the next day.  As per usual, I used whole evaporated milk instead of the low-fat evaporated skim milk called for in the recipe.  And the soup did not curdle.

Cream of Broccoli Soup (from "In the Kitchen with Rosie" p.14)
 1/2 C water
1 chicken bouillon cube
3 C broccoli florets and stems (1 large bundle)
24 ounces (2 cans) evaporated skim milk (I used whole evaporated milk)
Light vegetable oil cooking spray (Yes, I used 2 T olive oil)
1 1/2 C chopped liik, white part only (2-3 leeks)
2 T all-purpose flour
1/2 t ground nutmeg
1 garlic clove, peeled and minced
3 T chopped fresh basil
Freshly ground black pepper to taste

Bring the water to a boil in a medium saucepan over medium heat.  Dissolve the bouillon cube in theboiling water.  Add the broccoli and cook for 5 to 6 minutes (7-8 minutes, for me), until it is bright green and fork tender.

Put the evaporated milk in a small saucepan.  Warm over low heat, just until bubbles begin to form around the edge.  Remove the pan from the heat.  

Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil (I used olive oil).  Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp.  Stir in the flour and cook for 1 minute.  Whisk in the warm evaporated milk.  Continue to cook, whisking constantly, until the four has dissolved and the mixture is smooth. 

Reduce the heat to low.  Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid.  Simmer for 5 minutes more, taking care not to bring the soup to a boil.  Remove the pan from the heat and stir in the basil and black pepper.