1 leek
10 oz. broccoli
8 oz. cream cheese
3 cups water
3 oz. butter or olive oil
½ cup fresh basil
1 garlic clove
salt and pepper
Cheese chips
4¼ oz. cheddar cheese or edam cheese
½ tsp paprika powder
1Rinse the leek thoroughly and chop finely, both the green and the white parts. Cut off the core of the broccoli and slice thinly. Divide the rest of the broccoli into smaller florets, and reserve.
2Place the leek and the sliced broccoli core in a pot and cover with water. Season with salt, and bring to a boil for a few minutes on high heat until the broccoli stem is just easily pierced with a knife.
3Add the florets and garlic. Lower the heat and simmer for a few minutes, until the broccoli is bright green and tender.
4Add cream cheese, butter or olive oil, freshly ground black pepper, and basil. Blend with an immersion blender until desired consistency.
5If the soup is too thick, thin it out with water. If you’d like it to have a slightly thicker consistency, add a touch of heavy cream. Serve with egg muffins or cheese chips.
Cheese chips
1Fit a large, rimmed baking sheet with parchment paper. Grate the cheese, and place mounds by the tablespoon on the parchment. Leave 1 inch between the cheese mounds.
2Top each cheese mound with paprika.
3Bake in oven at 400°F (200°C) until the cheese has melted, about 5-6 minutes. Enjoy with a soup or as a snack.
Total time 20 Minutes
4 Servings
Cheese chips
1Fit a large, rimmed baking sheet with parchment paper. Grate the cheese, and place mounds by the tablespoon on the parchment. Leave 1 inch between the cheese mounds.
2Top each cheese mound with paprika.
3Bake in oven at 400°F (200°C) until the cheese has melted, about 5-6 minutes. Enjoy with a soup or as a snack.
Tip!
Add different herbs and spices to the cheese mounds for different flavor profiles. Oregano, a touch of cayenne, fresh thyme, or rosemary can all make these chips uniquely and utterly irresistible!