Broccoli-Leek Soup with Lemon-Chive Cream

Source: Food & Wine, Nov. ’02

Ingredients

• 1 Unsalted Butter
• 1 Olive Oil
• 2 medium Leeks, white & tender green parts, finely chopped
• 1½ lbs. Broccoli (stems peeled), cut in ½ inch slices, florets 1″ pieces
• 3 Garlic Cloves, Thinly Sliced
• 5 cups Chicken Stock
• ½ cup Sour Cream
• 1 Lemon, Zest And 2 Tbsp Juice
• ¼ cup Chives, Snipped
• ¼ cup Parmesan Cheese, Grated
• Salt And Pepper

Method

1. In a medium saucepan, melt the butter in the olive oil. Add the leeks and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the broccoli, garlic and stock, season with salt and pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 minutes.

2. Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan. Season with salt and white pepper.

3. Transfer the soup to a blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

Notes

I usually make 1½ recipes of the lemon-chive sour cream sauce because it is so DELICIOUS!