Broccoli & Leek Purée

Broccoli & Leek Puree

This one is my mom’s original recipe and a smart way for her to get me to eat my vegetables when I was growing up.  I made this recently for some friends who, like myself, drooled over it, so I decided to make some again for pumpkin carving night.  While the cream cheese factor isn’t the healthiest, it’s worth it!

1 head of broccoli (florets only)
4 or 5 leeks (white and light green parts only)
10 oz. vegetable broth
½ bar of cream cheese cut into 4 pieces
juice of 1 lemon
adobo or salt and pepper to taste

Steam broccoli until bright green and tender (not crunchy)
Clean leeks thoroughly, slice crosswise into approx 3” pieces (make sure to clean this in a cool bowl of water as a lot of dirt tents to live in between pieces)
Place leeks and broth in a saucepan, cover and cook until leeks are very soft
Remove cover and cook till most of liquid is absorbed
Place broccoli in processor and then leeks – process until smooth
Add cream cheese and ½ the lemon juice and process till smooth
Taste to see if it needs more lemon
Add adobo or salt and pepper to taste

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