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Broccoli and Leek Soup with Parmesan Cheese Crisps

Serves: 4


½ cup freshly grated parmesan cheese

Dash of fresh ground pepper

2 tablespoon butter

2 medium Foxy leeks, washed and roughly chopped

½ teaspoon salt

1 garlic clove, roughly chopped

1-quart chicken bone broth

1 head Foxy broccoli, roughly chopped

1/2 cup heavy cream

For garnish:

¼ cup cheddar cheese, shredded

2 Foxy green onions, chopped


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Transfer a heaping spoonful of parmesan cheese to the baking sheet to create a circular mound of cheese. Repeat while ensuring each mound is at least 2 inches apart (they spread as they cook). Cook for 5-7 minutes, watching carefully (they burn quickly). The cheese crisps are done when the edges turn brown. Take out of the oven, transfer to a plate lined with a paper towel and let cool.
  • Meanwhile, heat butter in a large soup pot over medium heat. Add leeks and cook for 3-4 minutes, stirring frequently. Add garlic and stir for another 2 minutes.
  • Once leeks are soft and garlic fragrant, add bone broth and bring to a boil. Once boiling, add broccoli and cook for 5 minutes, until broccoli is soft.
  • Turn off heat and carefully transfer, in small batches, to a blender. Blend each batch until completely smooth. Alternatively, you can puree soup in the pot using an immersion blend.
  • If using a blender, transfer the soup back to pot and bring to a simmer. Stir in the heavy cream. Once fully heated, portion into four bowls. Garnish each bowl with a sprinkle of cheddar cheese, green onions and parmesan cheese crisps.

Nutritional Facts per 1 serving of the recipe:

Nutritional Facts