Broccoli Leaf Soup
This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil.
4 Tablespoons butter, room temperature
1½ pounds fresh broccoli leaves and stems, cleaned and coarsely chopped
1 large bunch of scallions or leeks, chopped
1 carrot, chopped
Salt and freshly ground black pepper
4 cups low-sodium chicken broth
3-4 Tablespoons farina
Melt 4 Tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems, scallions, carrot, salt and pepper and sauté until scallions are softened and translucent, about 5 minutes.
Add stock and broccoli leaves and 2 cups of water (or more water if needed). Bring to boil. Simmer uncovered until broccoli is tender and leaves have wilted, about 15 minutes.
In batches, purée the soup in a food processor. Bring soup back to a simmer in the pot, and add salt and pepper to taste. While stirring, add farina, and simmer on low for 20 minutes.
Serve with your favorite toast or croutons.