With the New Year, many of us are thinking about ways to improve our health and wellness. Exercise regimes, meditation, and new diets abound. But what are we really craving? Comfort. Who says you can't eat your vegetables with a dollop of Crème Fraîche. This easy veggie soup recipe is silky and rich thanks to our organic cultured cream.
Recipe, food styling, and photography by Lindsey Eats LA.
1 tablespoon olive oil
3 tablespoons butter
4 garlic cloves
1 white onion
1 stalk leeks (about 1 cup sliced)
3 small heads of broccoli, or 1 large head, in florets
4 cups vegetable broth
2 teaspoons sugar
5.3 oz Cowgirl Creamery Crème Fraîche (save about 2 tablespoons for serving)
Salt and pepper to taste
- In a dutch oven or deep pot heat butter and olive oil. Add your garlic cloves, salt, pepper and
onions. Sweat for 10 minutes on medium low.
- Next, add in your leeks and broccoli, stir well and adjust to taste. Let cook down for 10 minutes.
- Add in your broth and simmer until the broccoli is soft and cooked through. Transfer and blend
in a blender or immersion blender until smooth. Toss in your Crème Fraîche on low, adjust with
salt, pepper and sugar. Stir until all combined and creamy.
- Serve with a drizzle of more Crème Fraîche and flakey salt and freshly ground pepper. Serve!
For the full recipe with additional tips, visit Lindsey Eats LA.