Broccoli Soup

adapted from the Martha Stewart Cookbook

submitted by Irene Lindbeck Tibbits

makes 2 to 4 servings

6 tablespoons (¾ stick) unsalted butter

1 leek, minced

1 carrot, peeled and minced

2 garlic cloves, minced

4 cups chicken stock

1 head broccoli, cut into small florets

1 cup heavy cream

pinch of cayenne pepper

1 teaspoon celery seed

In a stockpot, melt the butter over medium heat. Add the leek, carrot, and garlic. Cook until they are tender, about 5 minutes, making sure they do not brown.

Add the stock. Bring to a simmer and add broccoli. Cook for 8 to 10 minutes, or until broccoli is tender.

Pour soup into a food processor and process until the vegetables are finely chopped but not puréed. Pour soup back into the pot. Stir in the cream, cayenne pepper and celery see. Reheat before serving.