Broccoli-Leek Soup With Lemon-Chive Cream
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.
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INGREDIENTS
Nutrition- 1tablespoon unsalted butter
- 1tablespoon extra virgin olive oil
- 2
- 1 1⁄2
- 3
- 5cups chicken stock or 5 cups low sodium chicken broth
- 2 -3
- 1⁄2cup sour cream
- 1
- 2
- 1⁄4cup snipped fresh chives
- 1⁄4cup grated parmesan cheese
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DIRECTIONS
- In a medium saucepan, melt the butter in the olive oil.
- Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.
- Cover partially and simmer until the broccoli is tender, 20 minutes.
- Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan.
- Season with salt and white pepper.
- 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.
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