Cream Of Broccoli Soup

• 1 1/2 lb. fresh broccoli
• 3 Tbsp. vegetable oil
• 2 medium leeks (white part only), washed and minced
• 7 c. chicken stock
• 1 tsp. oregano
• 2 Tbsp. butter
• 1/4 c. flour
• 1 c. light cream
• 2 c. grated Cheddar cheese
• salt and pepper

1. Cut off heads of broccoli, steam and set aside.
2. Peel the stems and cut them roughly.
3. In a soup pot on medium heat, add oil.
4. Put in leeks and broccoli stems and saute a few minutes, stirring occasionally.
5. Add chicken stock and oregano.
6. Simmer until broccoli is thoroughly cooked.
7. Put broccoli mixture by scant cupfuls, into food process or blender and puree.
8. Over medium heat in soup pot heat butter, stir in flour and mix.
9. Add broccoli mixture and stir with whisk until soup comes to a simmer.
10. Add cream and cheese, stirring constantly.
11. Season to taste; add broccoli heads, bring soup back to simmer and serve.

fresh broccoli, vegetable oil, leeks, chicken stock, oregano, butter, flour, light cream, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182197 (may not work)