Broccoli-Leek Soup With Lemon-Chive Cream

Total Time
35mins
Prep 10 mins
Cook 25 mins

Was looking for something a little different for "our menu" at Cafè Ponce and I found this! It is lovely and light and at the same time filling! Found it on F&W web site. Recipe by Diane Rossen Worthington, From: Simple Soups, November, 2002.

Ingredients Nutrition

Directions

  1. In a medium saucepan, melt the butter in the olive oil.
  2. Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.
  3. Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.
  4. Cover partially and simmer until the broccoli is tender, 20 minutes.
  5. Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan.
  6. Season with salt and white pepper.
  7. Transfer the soup to a blender and puree in batches until smooth.
  8. Stir in half of the lemon-chive cream.
  9. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.