With SO many leaves to go through in the summer, it's a good thing they can be frozen after blanching and used in soups all winter long!
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- 1 bunch of broccoli leaves (about 10 leaves)
- 3 quarts of chicken or vegetable stock (substitute bouillon or soup base if you need to)
- 2-4 potatoes
- 2 cups shredded or chopped carrots
- 8 oz cheese, shredded (Cheddar, Colby-jack, Gouda, or a blend - all good choices, use what you have/like)
- 16 oz (half a block) Velveeta
- Salt to taste (may not be necessary if you use a soup base)
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Add your stock or water/bouillon to a large stock pot and begin bringing to a simmer. Peel and dice potatoes and peel and chop carrots, adding them to the pot. In a separate skillet, heat a tablespoon of butter. Strip the stems out of the broccoli leaves, and tear the leaves up roughly, adding them to the skillet with the butter. Sauté for about four minutes, adding a splash of water if you need to, to wilt down the greens. |
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Simmering the veggiesAdd the wilted greens to the pot of vegetables and stock, and bring the whole thing to a simmer. Cook until the carrots and potatoes are thoroughly cooked and soft (approx 25 minutes, depending on how they are cut.)
Use a blender or immersion blender to puree the entire thing, then add back to the pot over medium-low.
Add shredded cheese and coarsely chopped Velveeta, and stir until melted. Taste, and add salt if necessary.
I like to serve with fresh buttered bread or rolls.
