Gout Book.docx

1122 .. CCHHIILLLLEEDD BBRROOCCCCOOLLII AANNDD OOLLIIVVEE SSOOUUPP (^)
Leeks, broccoli, and green olives form the basis of this cold, creamy soup. It is perfect for
a warm day. Make this the day before so you can chill it overnight. Prep time for this
soup is 15 minutes and cook time is 20 minutes for a grand total of 35 minutes. You’ve
got about 4 to 6 servings with this recipe.
Ingredients:
3 cups broccoli florets, rinsed (about 2 pounds fresh broccoli)
1 cup water
2 Tablespoons butter
1 leek (some green top included), rinsed well and sliced
3 cups chicken stock or broth
3/4 cup pimiento-stuffed green olives
Cayenne pepper
1-1/2 cups half-and-half
How to prepare:
 Combine broccoli and water in a large saucepan, bring water to the boil, lower heat,
cover, and steam for 10 minutes or till tender.
 In the meantime, heat butter in a small skillet, add leek, and saute for 3 minutes.
 Combine broccoli, cooking liquid, and leek in a blender or food processor, puree,
and pour into a large saucepan.
 Add chicken stock and stir well.
 Combine olives, cayenne, and half-and-half in blender or food processor, blend till
smooth, add to broccoli mixture, and blend well with a whisk.
 Chill soup overnight.